Wholewheat Pasta Bake with Ricotta, Spinach and Egg Custard
20 min 1 serving 805 kcal · 40.8 g proteinLevel: Beginner
The nutritionist's note
A mass-gain meal at roughly 800 kcal and 40 g of protein, with an excellent iron supply (spinach plus whole-wheat pasta) and B12 (ricotta, parmesan, egg).
Ingredients
1 serving
- whole-wheat pasta100 g
- ricotta100 g
- fresh spinach150 g
- grated parmesan20 g
- egg1 unit · 60 g
- olive oil10 g
Method
- 1
Cook the whole-wheat pasta (100 g) in salted boiling water according to package time.
- 2
Wilt the spinach (150 g) for 3 minutes in a pan with 10 g of olive oil, then season.
- 3
In a bowl, mix the ricotta (100 g), the beaten egg (1) and half the parmesan (10 g).
- 4
Combine pasta, spinach and the ricotta mixture in a baking dish.
- 5
Sprinkle with the remaining parmesan (10 g) and bake for 8 minutes at 210 °C until golden.
Nutrition facts
per serving
| Energy | 805 kcal |
|---|---|
| Protein | 40.8 g |
| Carbohydrates | 77 g |
| Fat | 36.8 g |
| Fibre | 9.5 g |
| Iron | 7.2 mg |
| Vitamin B12 | 1.2 µg |
Potential allergens
- gluten
- lactose
- eggs
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