6 Serves
88 Mins
Bring a large pot of water to a boil and season generously with salt.
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Vitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
579 µg / 400 µgCalcium
1103 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
551 mg / 420 mgPhosphorus
833 mg / 1,250 mgPotassium
2668 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
9 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Add the pasta to the boiling water and cook until al dente, then drain using a colander.
In a saucepan, sauté minced garlic in olive oil until fragrant, then stir in the tomato sauce, crushed tomatoes, and mixed herbs, simmering for 20 minutes.
Preheat your oven to 190°C and grease a casserole dish.
Combine the cooked pasta with the tomato sauce and transfer to the casserole dish, topping with generous amounts of parmesan and mozzarella cheese.
Bake in the oven for 25 minutes until the cheese is melted, bubbly, and golden brown, then garnish with fresh basil and black pepper before serving.
65
g90
g82
g
French