One Pot Pasta Casserole
One Pot Pasta Casserole - Colorful and baked: This always tastes good
Healthy, because
Even smarter
Nutritional values
The many dietary fibers in chickpeas ensure that the one-pot pasta casserole is satisfying for a long time and keep blood sugar levels in balance. So nasty cravings have little chance. Basil scores with valuable antioxidants that scavenge cell-damaging free radicals and help counteract inflammatory processes in the body.
As an alternative for chickpeas, other legumes such as lentils or beans can be used for the One Pot Pasta Casserole. You can replace the antipasti vegetables with other vegetables of your choice.
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 handful Fresh herbs (e.g. thyme, rosemary, oregano)
- 1 Tbsp olive oil
- 28 ozs strained tomato
- 5 ¼ ozs Vegetable broth
- salt
- peppers
- 3 ozs Whipped cream
- 5 ozs chickpeas (can; drained weight)
- 3 ½ ozs Red pepper (glass; preserved in oil)
- 3 ozs Artichoke (jar; preserved in oil)
- 5 ½ ozs Zucchini (jar; preserved in oil)
- 4 sun-dried tomatoes (jar; preserved in oil)
- 3 ½ ozs Feta
- 4 ½ ozs Mozzarella
- 30 ozs Whole wheat fusilli
- ½ bunch Basil
Kitchen utensils
Preparation steps
Peel shallot and garlic and dice very finely. Wash the herbs, shake dry and finely chop the needles and leaves. Brush casserole dish with oil.
Mix strained tomatoes with vegetable broth, herbs, shallots, garlic, salt, pepper and cream to make a sauce.
Drain the chickpeas and leave to drain. Also drain the pickled vegetables and dried tomatoes, reserving 1 tablespoon of oil and cut everything into small pieces. Dice feta, cut mozzarella into slices.
Put pasta with chickpeas, feta, sun-dried tomatoes and antipasti vegetables in the mold. Spread tomato sauce on top. Cover everything with mozzarella, drizzle with collected oil and bake in a preheated oven at 200 °C / 400 °F for 30-35 minutes until the pasta is cooked. Meanwhile, wash basil and shake dry. Let One-Pot Pasta Casserole cool briefly and sprinkle with basil.
