Florentine Conchiglie Gratin

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Florentine Conchiglie Gratin
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
498
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie498 cal.(24 %)
Protein24 g(24 %)
Fat10 g(9 %)
Carbohydrates77 g(51 %)
Sugar added2 g(8 %)
Roughage6.9 g(23 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin K178.7 μg(298 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.4 mg(29 %)
Folate131 μg(44 %)
Pantothenic acid1.1 mg(18 %)
Biotin12 μg(27 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C38 mg(40 %)
Potassium714 mg(18 %)
Calcium158 mg(16 %)
Magnesium98 mg(33 %)
Iron3.6 mg(24 %)
Iodine22 μg(11 %)
Zinc2.3 mg(29 %)
Saturated fatty acids2.8 g
Uric acid101 mg
Cholesterol8 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
14 ozs large Conchiglie
9 cups Spinach
1 shallot (finely chopped)
1 clove garlic cloves (finely chopped)
2 Tbsps olive oil
Nutmeg
2 cups Sieved Tomatoes
1 tsp dried oregano
sugar
Chili powder
1 ¼ cups grated Mozzarella
How healthy are the main ingredients?
TomatoMozzarellaSpinacholive oilgarlic cloveoregano

Preparation steps

1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Cook the pasta in boiling salted water, until still quite firm. Quench in cold water and drain well.
3.
Briefly blanch the spinach in salted water. Quench in cold water, squeeze out the moisture and chop. Fry the shallot and garlic in oil in a hot frying pan until translucent. Transfer to a bowl, mix with the spinach and season to taste with salt, ground black pepper and nutmeg.
4.
Mix the tomatoes with the oregano and season with salt, a pinch of sugar and chilli. Pour into an oven-proof dish.
5.
Fill the pasta shells with the spinach mixture and arrange on top of the tomato sauce. Sprinkle with mozzarella and bake in the oven for 15-20 minutes until golden brown.