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4 Serves
64 Mins
Preheat your oven to 190°C and grease a large casserole dish.
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HungarianVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
223 µg / 400 µgCalcium
108 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
568 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 gBring a large pot of salted water to a boil and cook the pasta until al dente, then drain using a colander.
In a frying pan, sauté minced garlic in olive oil until fragrant, then stir in the diced tomatoes, herbs, and ham.
Combine the cooked pasta with the tomato and ham mixture in the prepared casserole dish.
Top the pasta mixture with grated parmesan cheese and bake in the oven for 30 minutes until the top is golden brown.
34
g5
g11
g
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Nepali