Noodle Casserole with Cheese and Tomatoes
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
753
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 808 mg | (81 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Tagliatelle
- 600 grams Tomatoes (plum tomatoes)
- 2 onions
- 2 Tbsps vegetable oil
- 4 Tbsps Tomato paste
- 1 tsp thyme
- 1 tsp oregano
- salt
- peppers
- 1 pinch sugar
- 2 sprigs thyme
- 200 grams Shredded cheese
- 100 grams Ricotta cheese (crumbled)
Preparation steps
1.
Preheat the oven to 200 ° C.
2.
Cook pasta in plenty of boiling salted water according to package instructions until al dente. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into cubes. Peel onions, halve and dice finely. Heat oil in a pan and saute onions until soft, add tomato paste and cook briefly. Add broth, season with thyme, oregano, salt and pepper and simmer for about 15 minutes. Add tomatoes and remove from heat. Drain pasta, mix with tomato sauce and half of cheese and place in an ovenproof dish. Sprinkle with remaining cheese and ricotta and bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Remove from oven, garnish with sprigs of thyme and serve.
