Small Pasta Bakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 246 mg | (6 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 200 grams macaroni
- 150 grams Peas (TK)
- 150 grams small button Mushroom
- 2 scallions
- 1 garlic clove
- 100 grams cooked ham
- 3 Tbsps vegetable oil
- 2 Tbsps finely chopped Basil
- salt
- freshly ground pepper
- 2 eggs
- 200 grams Whipped cream
- 2 Tbsps breadcrumbs
- 100 grams grated Emmentaler cheese
- Lettuce (at will)
- Also:
- 1 Muffin tin (For 12 pieces)
Preparation steps
Boil pasta in boiling salted water until al dente, or for about 3 minutes. Just before the end of the cooking time, add the peas, then drain.
Rinse and quarter mushrooms.
Rinse the scallions and cut into rings. Peel garlic. Cube the ham. In a pan heat 1 tablespoon oil, mushrooms and scallions and sauté for about 3 minutes. Press in the garlic, let cook for a few minutes, then take the pan off the heat.
Mix together the basil, ham and pasta with the mushrooms. Stir and season with salt and pepper.
Whisk together the eggs and cream and season with salt and pepper.
Grease the muffin tin and sprinkle the bottoms of muffin wells with breadcrumbs.
Pour the pasta mixture into the wells, then gently pour the egg cream in and sprinkle with cheese. Bake at 180°C (approximately 350°F) for about 30 minutes, or until golden brown, then remove and serve immediately.
