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Pasta and Cheese Bakes
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
Calories:
1343
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,343 cal. | (64 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 138 g | (92 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 787 mg | (20 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 37.9 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 438 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3 cups Ditalini (pasta)
- salt
- butter (for the molds)
- 4 slices Prosciutto
- 1 shallot
- 2 Tbsps butter
- 1 ⅛ cups Crème fraiche
- 1.333 cups Taleggio cheese (or other strong cheese)
- 8 sprigs thyme
- 2 eggs
- freshly ground Black pepper
- 0.333 cup breadcrumbs
Preparation steps
1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Cook the pasta in boiling, salted water until al dente, then refresh in cold water and drain well.
3.
Butter 4 small moulds approx. 1 cup capacity and line with baking parchment, so that the paper is 1 ins (about 2 cm) taller than the moulds.
4.
Cut the ham into strips. Peel and finely chop the shallot. Cook the shallot in 1 1/2 tbsp butter until soft, then add the ham and remove from the heat.
5.
Place half of the pasta in the bottom of the moulds. Put the ham - shallot mix on top, followed by the rest of the pasta. Fill so that the pasta is as tall as the baking parchment.
6.
Puree the creme fraiche and the taleggio cheese in a blender. Pull the thyme leaves off the stem and chop. Save 4 sprigs for the garnish. Stir the chopped thyme and eggs into the creme fraiche mix. Season with salt and pepper, then pour over the pasta.
7.
Sprinkle breadcrumbs on top of the pasta and a few knobs of butter. Bake in the oven on the middle shelf for about 30 minutes. Garnish with the sprigs of thyme and serve.
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