Healthy Mediterranean Food

Shell Pasta on Tomato Sauce

5
Average: 5 (5 votes)
(5 votes)
Shell Pasta on Tomato Sauce

Shell Pasta on Tomato Sauce - The beautiful pasta with a wow factor!

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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
625
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie625 cal.(30 %)
Protein31 g(32 %)
Fat16 g(14 %)
Carbohydrates86 g(57 %)
Sugar added0 g(0 %)
Roughage11.2 g(37 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.4 μg(2 %)
Vitamin E13.5 mg(113 %)
Vitamin K15.8 μg(26 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.1 mg(126 %)
Vitamin B₆1.2 mg(86 %)
Folate167 μg(56 %)
Pantothenic acid2.9 mg(48 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C89 mg(94 %)
Potassium2,770 mg(69 %)
Calcium314 mg(31 %)
Magnesium182 mg(61 %)
Iron6.4 mg(43 %)
Iodine18 μg(9 %)
Zinc4.2 mg(53 %)
Saturated fatty acids4.8 g
Uric acid251 mg
Cholesterol69 mg
Complete sugar21 g

Ingredients

for
4
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.)
How healthy are the main ingredients?
ZucchiniRicotta cheesePine nutsolive oilthymeshallot

Preparation steps

1.

Peel and dice shallots and garlic. Clean, wash and finely slice the zucchini. Wash thyme, shake dry and chop.

2.

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.

3.

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.

4.

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.

5.

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.

6.

Remove shell pasta from oven and sprinkle with remaining thyme.