Mini Pasta Gratins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 250 grams green Tagliatelle
- salt
- 4 Tbsps olive oil
- 10 green, pitted Olives
- 100 grams sun-dried Tomatoes
- 150 grams Tuna (canned, in water)
- 100 grams white Beans (canned)
- 1 bunch Dill
- 6 eggs
- 50 grams Whipped cream
- 50 grams Whipped cream
- freshly ground peppers
- mozzarella 250 grams
- 1 Muffin tin (with 12 wells)
- 12 Baking cups
Preparation steps
Cook pasta in plenty of boiling salted water until al dente, drain well. Grease the wells of a muffin pan and line with paper cups. Spread pasta in the cups and form into nests. Cut olives into slices, cut half of tomatoes into strips and dice the rest. Drain and separate tuna. Drain beans in a colander and rinse briefly. Combine olives, diced tomatoes, tuna, beans and dill, mix loosely and fill in pasta nests.
Whisk eggs with sour and sweet cream, season with salt and pepper. Pour egg cream over pasta. Cut mozzarella into slices and place on top. Drizzle with remaining olive oil and bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes. Loosen from the wells and arrange on plates, garnish with tomato strips and serve warm or cold in paper cases.
