Vegetable Pasta Casserole
Healthy, because
Even smarter
Nutritional values
The essential oils from the leek make strong against colds, because they play a decisive role for the immune system by positively influencing the intestinal flora. In addition, bacteria in the oral cavity and digestive tract can be rendered harmless, which further supports the effect.
Wholemeal breadcrumbs can provide an extra crispness if they are spread over the casserole together with the cheese. Instead of the dried tomatoes, aromatic cherry tomatoes also taste good in the casserole; they also give the whole thing even more juiciness. The recipe is a good way to make a vegetarian casserole.
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 130.8 μg | (218 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 433 mg | (43 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Pasta (such as Maccaroni)
- salt
- 1 stalk Leeks
- 200 grams Broccoli
- 1 red Bell pepper
- 100 grams dried Tomatoes (in oil)
- 4 eggs
- 150 milliliters Whipped cream
- 100 grams Crème fraiche
- 150 grams grated Cheese (such as Emmental, Gouda)
- peppers
- Nutmeg
Preparation steps
Cook the pasta in boiling salt water until al dente, rinse and drain well. Rinse the leek and cut into rings. Set aside 1 handful of the leek for the garnish. Rinse the broccoli, divide into florets, peel the stem and chop well. Blanch the broccoli and leek in salt water for 2-3 minutes. Rinse in cold water and drain well. Rinse the pepper and cut into small pieces. Drain the tomatoes well and cut into strips.
Whisk the eggs, cream, creme fraiche and half of the cheese. Season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F). Mix the pasta, broccoli, leek, pepper and tomatoes. Pour into a large baking dish. Pour in the egg-cream. Sprinkle with the remaining cheese. Bake for about 30 minutes, until golden brown. Serve sprinkled with the remaining leek.
