Shell Pasta on Tomato Sauce
Shell Pasta on Tomato Sauce - The beautiful pasta with a wow factor!
Healthy, because
Even smarter
Nutritional values
The carotenoid lycopene from tomatoes has an antioxidant effect and can positively influence the cardiovascular system and blood pressure.
To provide your body with even more fiber, vitamins and minerals, you should prefer shell pasta in the whole grain variety if you can get some.
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 2,770 mg | (69 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 2 shallots
- 3 garlic cloves
- 14 ozs small Zucchini (1 small zucchini)
- 3 sprigs thyme
- 2 Tbsps olive oil
- 14 ozs chunky tomatoes (can)
- 14 ozs strained tomato
- salt
- peppers
- 16 large Pasta shell (Conchiglioni)
- 9 ozs Ricotta cheese
- 1 egg
- Nutmeg
- 1 oz Pine nuts (2 TBSP.)
Preparation steps
Peel and dice shallots and garlic. Clean, wash and finely slice the zucchini. Wash thyme, shake dry and chop.
Heat 1 tablespoon of oil in a frying pan. Sauté half of the shallots and garlic cubes for 3 minutes over medium heat. Add the chopped and strained tomatoes, bring to the boil, season with salt and pepper and cook over low heat for about 15 minutes.
Meanwhile, heat remaining oil in a frying pan. Sauté remaining shallot and garlic cubes in it for 3 minutes over medium heat. Add zucchini, sauté for 3 minutes, then season with salt, pepper and some thyme.
Cook shell pasta in boiling salted water for 8 minutes, just until al dente. Drain and leave to drain. Meanwhile, mix ricotta with egg and zucchini mixture, season with salt, pepper and freshly grated nutmeg.
Pour the tomato sauce into a baking dish. Pat the pasta dry, fill with the ricotta mixture, and place in the dish, if necessary spread the remaining mixture between them, sprinkle with pine nuts, and bake in a preheated oven at 200 °C / 350 °F for 25 minutes.
Remove shell pasta from oven and sprinkle with remaining thyme.
