Try this Red Pepper, Olive And Cheese Timbales recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200_C, 400_F, Gas Mark 6. Cook the pasta following instructions on the pack. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually stir in the milk and cook for 2-3 minutes, stirring continually until thickened and smooth. Beat in the parmesan, add seasoning to taste and stir in the cooked, drained pasta. Divide half the pasta mixture between 6 lightly oiled 200ml (7fl oz) individual ramekin dishes or moulds. Peel the skins off the peppers, and dice the flesh. Spoon into the moulds with the olives and top with the remaining pasta mixture. Place on a baking tray, cover with a sheet of lightly oiled foil and bake in the preheated oven for 15 minutes. Turn the timbales out onto a warmed serving plate. Sprinkle over the torn, basil leavesand serve with the tomato sauce. NOTES : Attractive individual servings of cheese pasta layered with red peppers amd olives.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 6 servings | ||
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Calories: 54 | ||
Calories from Fat: 32 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11mg | 3 % | |
Sodium 191.2mg | 7 % | |
Potassium 16.5mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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