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5 servings
20 min active time
50 min total time
4.0 (2 votes)
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Original
1 lb | |
8 fluid oz | |
20 fluid oz | |
3 minced | |
to taste grated | |
10 oz eg cheddar swiss mix grated | |
2 sliced |
Amount per serving
Daily %
Calories
820
41%
Total Fat
41 g
52%
Cholesterol
132 mg
44%
Sodium
473 mg
21%
Total Carbohydrates
78 g
28%
Fiber
3.5 g
13%
Total Sugar
11 g
Proteins
35 g
69%
Calcium
785 mg
60%
Iron
3.3 mg
18%
Potassium
606 mg
13%
Vitamin D
2.3 mcg
12%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Bring a pot of water to a boil and cook the pasta.
- 2Meanwhile, pour in the cream, milk, nutmeg, salt and pepper and bring to a simmer on medium-high heat. Once it summers, reduce it for a few minutes on medium heat. Set aside.
- 3While waiting on the pasta and sauce... mince the garlic, grate the cheese and slice the tomatoes for later.
- 4Sprinkle the garlic in a large oven-proof baking dish (e.g. 13x9x2).
- 5Preheat the oven to 350°F / 180°C.
- 6When the pasta are cooked, drain the water and transfer to the baking dish. Pour in the cream.
- 7Season with salt and pepper. Mix-in 1/4 of the grated cheese in the pasta, and top off with the remaining grated cheese.
- 8Top up with a few slices of freshly sliced tomatoes.
- 9Bake for 30 minutes.
- 10Finally, let it set for a 10+ minutes. Serve warm.
Published by Julien Amelot