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Stuffed Tomatoes with Macaroni
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Preparation:
1 hr 10 min.
Preparation
Calories:
733
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 150 grams button Mushroom
- 1 onion
- 2 Tbsps vegetable oil
- 1 bunch Basil
- 250 grams Ricotta cheese
- 700 grams Tomatoes
- 400 grams macaroni
- 2 Tbsps olive oil
- 1 garlic clove
- 4 Tbsps grated Parmesan
- 2 Tbsps breadcrumbs
- 50 grams butter
- salt (and pepper)
Preparation steps
1.
Wipe and trim the mushrooms, cut 3 into slices and set aside. Finely chop the rest. Peel the onion and also finely chop.
Heat the oil and sauté the onions and mushrooms. Allow to cool. Chop the basil finely and mix with the ricotta and mushrooms.
2.
Rinse the tomatoes, cut lids from each and scoop out the flesh. Fill with the ricotta mixture.
Cook the macaroni according to package directions and then drain.
3.
Transfer the macaroni to a baking dish, place the tomatoes on top and cover with the mushroom slices.
Mix the Parmesan with the breadcrumbs and shower over the tomatoes. Distribute knobs of butter over the dish and bake in the oven at 200ºC (approximately 400ºF) for 20 minutes until golden.
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