Penne and Tuna Bakes
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
2292
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,292 cal. | (109 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 345 g | (230 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27 g | (90 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 39.2 mg | (327 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,920 mg | (48 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 359 mg | (120 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 21.9 g | |||
| Uric acid | 551 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 cups Penne
- 1 egg
- ⅔ cup cream (at least 30% fat)
- 1 Tbsp Crème fraiche (at least 30% fat)
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 2 sticks Celery (sliced)
- 1 Tbsp olive oil
- 1 cup canned Tuna (in its own juice, drained)
- 2 Tomatoes (diced)
- 1 splash dry white wine
- ½ cup Cheese (e. g. Emmental, grated)
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Cook the pasta in salt water until al dente.
3.
Beat the egg with the cream and creme fraiche. Fry the shallot, garlic and celery in hot oil and quench with the wine. Simmer for a few minutes, then add the pasta, tuna and tomatoes. Season with salt and ground black pepper and transfer into oven-proof dishes.
4.
Pour the egg-cream mixture over the top, sprinkle with cheese and bake for approx. 20 minutes.
