Pasta Shells with Spinach and Tomato Sauce
(2 votes)
(2 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
573
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 298.6 μg | (498 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 332 mg | (33 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Pasta shell (or conchiglioni)
- salt
- 300 grams fresh Spinach
- 1 shallot
- 1 garlic clove
- olive oil
- 1 egg
- 150 grams Ricotta cheese
- 4 Tbsps freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
- 500 grams diced Tomatoes (canned)
- 1 tsp dried oregano
Preparation steps
1.
Preheat the oven to 200°C top and bottom heat.
2.
Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and drain well.
3.
Rinse the spinach, trim and blanch in boiling salted water. Rinse with cold water, drain and chop. Peel and finely chop the shallot and garlic. Sweat in hot oil in a hot pan until tender, remove from heat and let cool. Mix with the egg, ricotta, Parmesan and spinach and season with salt, pepper and nutmeg.
4.
Puree the tomato, season with salt and pepper, sprinkle with oregano and spoon into a baking dish. Mix the pasta with the spinach mixture and pour into the baking dish. Bake in preheated oven for about 15 minutes.
5.
Remove from the oven and serve with a tomato and arugula salad, if desired.
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