With this pasta, you’ll have a nourishing and indulgent lunch even when you have last-minute guests. All you need are the ingredients that are always in the house... pasta and potatoes. Let’s see how to prepare it together!
Step 1 of 5: Sauté the finely chopped onion and add the potatoes cut into chunks. Season with salt, pour in hot water until the potatoes are covered, and let cook with the lid on.
Step 2 of 5: When they are soft, blend them with an immersion blender. They should become creamy but not too thick.
Step 3 of 5: Drain the pasta al dente into the potato cream and mix, adding some cooking water if needed. Add the cheese, pepper, and parsley and mix again.
Step 4 of 5: Pour the pasta into the baking dish and sprinkle the surface with more cheese, breadcrumbs, and a generous drizzle of oil.
Step 5 of 5: Bake at 200 degrees in grill mode until the cheese has melted and a nice crust has formed on the surface. Serve warm.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving278 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,011 kJ481 kcal | 725 kJ173 kcal |
| Fat | 1.67 g | 0.6 g |
| of which saturated fatty acids | 0.36 g | 0.13 g |
| Carbohydrates | 100.57 g | 36.24 g |
| of which sugars | 5.16 g | 1.86 g |
| Fibre | 5.41 g | 1.95 g |
| Protein | 15.93 g | 5.74 g |
| Salt | 0.03 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
