avec poivrons rouges rôtis et épinards
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Pennes (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Poivron • Épinards • Ricotta (lait) (lactosérum pasteurisé, lait pasteurisé, acide citrique, sel) • Mozzarella (lait) (lait pasteurisé, substances laitières modifiées, eau, crème, sel, fructose, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, acide citrique, phosphate de sodium, citrate de sodium, sorbate de potassium, cellulose, natamycine) • Ail • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium) • Flocons de piment.
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Tomates broyées à l'ail et aux oignons
1 unit(s)
Fromage ricotta
100 g
Bébés épinards
113 g
Gousses d'ail
2 unit(s)
Poivron
1 unit(s)
Mozzarella, râpée
0.75 cup
Assaisonnement italien
2.15 g
Flocons de piment
4 g
Pennes
170 g
Sel
0.125 tsp
Poivre
0.125 tsp
Huile
2 tbsp
- Before starting, preheat the broiler to high.
To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Wash and dry all produce. - Add penne to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Drain and return penne to the same pot, off heat.
- Peel, then mince or grate garlic.
- Roughly chop the spinach.
- Core, then cut pepper into 1/2-inch pieces.
- To an unlined baking sheet, add peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Broil in the middle of the oven for 8-10 min, stirring halfway through, until tender-crisp.
- Meanwhile, to a small bowl, add ricotta, 1/2 tsp (1 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) chili flakes. Season with salt and pepper, then stir to combine.
- Set aside.
- Heat a large oven-proof pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then the garlic. Cook for 30 sec, stirring often, until fragrant.
- Add crushed tomatoes and 1 tsp (2 tsp) Italian Seasoning. Cook for 2-3 min, stirring occasionally, until sauce is slightly reduced.
- Add spinach and peppers, then stir for 1-2 min, until spinach is wilted. Season with salt and pepper.
- Dollop chili-spiced ricotta over the pasta, then sprinkle over the mozzarella. (NOTE: If you don't have an oven-proof pan, use an 8x8-inch baking dish for 2 servings, or a 9x13-inch baking dish for 4 servings.)
- Broil in the middle of the oven for 3-5 min, until cheese is melted.
- Divide baked ziti between plates.
- Sprinkle over more chili flakes.
790
kcal
Calories
32
g
Fat
13
g
Saturated Fat
98
g
Carbohydrate
18
g
Sugar
10
g
Dietary Fiber
34
g
Protein
55
mg
Cholesterol
990
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
650
mg
Calcium
6
mg
Iron
avec poivrons rouges rôtis et épinards
avec poivrons, oignons verts et crème sure
