Vegetable pasta bake
- Good for lunch
- Good for dinner
Pasta baked with zucchini, mushrooms and tomatoes under mozzarella; 4 servings.
4 servingsFinal yield 1,850 g
Ingredients
- 300 gPasta, dry, enriched
- 300 gSquash, summer, zucchini, includes skin, raw
- 250 gMushrooms, white, raw
- 400 gTomatoes, red, ripe, canned, packed in tomato juice
- 180 gCheese, mozzarella, whole milk
- 7.5 gOil, olive, salad or cooking
- 120 gOnions, raw
- 3 gSalt, table
Method
- Heat the oven to 190 °C. Cook the pasta two minutes short of the packet time and drain.
- Soften the onion in 15 g oil, add zucchini and mushrooms; after five minutes add tomatoes and salt.
- Mix with the drained pasta, cover with mozzarella and bake at 190 °C for 20 minutes.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,935.5 kcal
- Protein
- 94.9 g
- Fat
- 54.8 g
- Total carbohydrate (by difference)
- 270.9 g
- Total dietary fibre (USDA)
- 24.7 g
- Saturated fatty acids
- 27.5 g
- Sodium
- 2,557 mg
- Salt (sodium × 2.5)
- 6.4 g
Per serving
- Energy
- 483.9 kcal
- Protein
- 23.7 g
- Fat
- 13.7 g
- Total carbohydrate (by difference)
- 67.7 g
- Total dietary fibre (USDA)
- 6.2 g
- Saturated fatty acids
- 6.9 g
- Sodium
- 639.2 mg
- Salt (sodium × 2.5)
- 1.6 g
Per 100 g of finished food
- Energy
- 104.6 kcal
- Protein
- 5.1 g
- Fat
- 3 g
- Total carbohydrate (by difference)
- 14.6 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 1.5 g
- Sodium
- 138.2 mg
- Salt (sodium × 2.5)
- 0.35 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Milk
May contain: Egg
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal