Pasta Casserole with Tofu and Vegetables
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
854
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 854 cal. | (41 %) | ||
| Protein | 44.19 g | (45 %) | ||
| Fat | 54.77 g | (47 %) | ||
| Carbohydrates | 49.32 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.82 g | (6 %) |
more nutritional values
| Vitamin A | 1,103.24 mg | (137,905 %) | ||
| Vitamin D | 1.91 μg | (10 %) | ||
| Vitamin E | 7.16 mg | (60 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 3.68 mg | (31 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 62.37 μg | (21 %) | ||
| Pantothenic acid | 0.91 mg | (15 %) | ||
| Biotin | 8.18 μg | (18 %) | ||
| Vitamin B₁₂ | 1.72 μg | (57 %) | ||
| Vitamin C | 30.25 mg | (32 %) | ||
| Potassium | 548.42 mg | (14 %) | ||
| Calcium | 598.42 mg | (60 %) | ||
| Magnesium | 98.93 mg | (33 %) | ||
| Iron | 6.74 mg | (45 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 1.91 mg | (24 %) | ||
| Saturated fatty acids | 26.75 g | |||
| Cholesterol | 282.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the pasta and vegetables
- 300 grams Tofu
- 100 grams Whole wheat tagliatelle
- 2 Tbsps Corn kernel (from a jar)
- 4 Chard leaf
- For the filling
- 200 grams cream cheese
- 50 grams Gruyere (diced)
- 2 eggs
- 1 Tbsp soy sauce
- 2 tsps granulated instant Broth
- ground paprika
- 2 garlic cloves (pressed)
- Fresh herbs (as per choice)
- Sunflower seed (to sprinkle)
Preparation steps
1.
Cook the pasta in plenty of boiling salted water until al dente. Drain, rinse with cold water and drain.
2.
Cut the tofu into cubes. Rinse the Swiss chard and cut into small pieces.
For the filling, mix together all the ingredients (except sunflower seeds) in a bowl.
Fill a greased casserole with half of the tofu, pasta, chard and corn kernels, and pour about 1/3rd of the filling over. Cover with the remaining tofu, pasta, chard and corn kernels, and pour the remaining filling over. Sprinkle with sunflower seeds and bakein a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for 25 minutes.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
