Creamy pasta baked with tomatoes and mozzarella
Weight of one portion
360 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7
Materials
| Basil | 0,5 g |
| Garlic | 3 g |
| Olive oil | 5 ml |
| Chilli peppers | 3 g |
| Black ground pepper | 0,5 g |
| Chopped tomatoes | 125 g |
| Salt | 1 g |
| Yellow onion | 30 g |
| Caster sugar | 2 g |
| Gran Moravia cheese | 12 g |
| Mozzarella cheese | 32 g |
| Egg melange | 20 ml |
| Whipping cream | 50 ml |
| Penne pasta | 100 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 3226 kJ | 35,15 g | 85,02 g | 28,68 g |
Description
Prepare the ingredients: Finely chop the onion and crush the garlic. Cut the chili pepper into thin strips. Tear the mozzarella into small pieces and grate the Parmesan cheese. Rinse the basil leaves gently and set aside for garnish. Cooking the pasta: Place the pasta in salted boiling water and cook until al dente (8-10 minutes). Drain and set aside. Preparing the sauce: Fry the onion in hot oil until golden brown. Add the garlic and chili pepper and sauté briefly. Add the crushed tomatoes and let the sauce simmer for about 10 minutes. Stir in the cream, season with salt, pepper, and a pinch of sugar. Finishing and serving: Mix the cooked pasta with the sauce. Add the mozzarella and bake in the oven at 180°C for 15 minutes. Garnish with basil on the plate.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof