Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
728
Calories
32g
Protein
36g
Fat
71g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400 g any small pasta
- 250 g cheese , grated
- 2 eggs
- 200 ml milk
- 50 g butter
- 3 medium zucchini , grated
- Vegetable stock base
- Salt
- Pepper
Directions
1
Cook the pasta as directed on the packaging. Drain.
2
Combine the eggs, milk, salt, and pepper in a mixing bowl.
3
Mix in the grated cheese.
4
Melt the butter and add to the mixture.
5
Boil a small amount of water and add the stock, then stir it into the mixture.
6
Stir in the grated zucchini, then the drained pasta.
7
Grease a baking or casserole dish , and spread the ingredients from the bowl evenly in it.
8
Bake at 200°C (400°F) for about 30 minutes, or until the pasta bake is firm all the way through.
Recipe sourced from
wikibooks