Pancetta And Parsnip Tortellini Pasta Bake Recipe

Recipe By Taste

Using meat-or cheese-filled pasta, such as tortellini, ravioli and agnolotti, is an easy way to add extra flavour and protein to a bake. Find fresh varieties in the supermarket refrigerated section. If you use the dried version, you'll usually need to cook it before adding it to the remaining ingredients.

4.2
17 Rating - Rate
Non Vegdiet
50minstotal
15minsPrep
35minsCook

ingredients serves

6
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Ingredients For Pancetta And Parsnip Tortellini Pasta Bake Recipe

Nutrition
value
307
calories per serving
8 g Fat20 g Protein37 g Carbs7 g FiberOther

Current Totals

  • 8 g Fat
  • 20 g Protein
  • 37 g Carbs
  • 7 g Fiber

MacroNutrients

  • Carbs
    37 g
  • Protein
    20 g
  • Fiber
    7 g

Fats

  • Fat
    8 g

Vitamins & Minerals

  • Calcium
    194 mg
  • Iron
    3 mg
  • Vitamin A
    16 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    3 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    105 mcg
  • Vitamin B12
    1 mcg
  • Vitamin C
    27 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    68 mg
  • Manganese
    1 mg
  • Phosphorus
    260 mg
  • Selenium
    9 mcg
  • Zinc
    3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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