Photo: Eaters Collective
Fiorentina baked pasta
6 ingredients
5 min + 15 min
Serves 4
openrecipes
A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left!
Estimated Nutrition (whole recipe, rough)
588
Calories
28g
Protein
32g
Fat
49g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Chestnut | not in our table | 0 |
| Sauce | not in our table | 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
- 300g pasta (we used penne)
- 1 tbsp olive oil
- 500g chestnut mushrooms , halved or quartered if large
- 2 garlic cloves , chopped
- 350g carton fresh spinach and cheese sauce (or make your own - see 'Try' below)
- 50g vegetarian parmesan -style cheese, (Twineham Grange Italian-style cheese is a good one) , grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes