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Pasta stuffed with spinach
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
Calories:
528
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 245.6 μg | (409 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 350 grams Conchiglie
- 250 grams Spinach
- 250 grams Ricotta cheese
- 1 small egg
- 2 Tbsps breadcrumbs
- salt
- peppers
- 1 small onion
- 2 garlic cloves
- 1 Tbsp vegetable oil
- 400 grams Diced tomatoes
- 50 milliliters Vegetable broth
- Parmesan (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Cook pasta in a pot with plenty of salted water for 5 minutes, drain, rinse with cold water and drain again. Drain spinach and squeeze liquid from leaves. Mix ricotta in a bowl with spinach. Add egg and breadcrumbs, mix and season with salt and pepper. Fill pasta shells with ricotta mixture. Cut onion and garlic into small pieces and heat oil in a pan. Sauté onion and garlic until soft and add tomato. Add broth and season with salt and pepper. Pour tomato sauce into a baking dish and place stuffed noodles on top. Sprinkle with Parmesan and cook for approximately 20 minutes in the preheated oven.
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