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
50m.total
15m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pancetta And Parsnip Tortellini Pasta Bake Recipe
- 1/4 tablespoon Olive oil
- 0.83 Thin slices pancetta, roughly chopped
- 0.67 Green Onions, Thinly Sliced
- 0.33 Garlic Cloves, Crushed
- 0.17 tablespoon Fresh Rosemary Leaves
- 0.17 teaspoon Fresh thyme leaves
- 1/2 Parsnips, peeled, cut into thin ribbons
- 0.06 cup Plain flour
- 0.33 cup Massel salt reduced chicken style liquid stock
- 50 milliliter Carton sour cream
- 104.17 gram Packet fresh veal tortellini
- 0.06 cup Panko breadcrumbs
Nutrition
value
value
307
calories per serving
8 g Fat20 g Protein37 g Carbs7 g FiberOther
Current Totals
- Fat8g
- Protein20g
- Carbs37g
- Fiber7g
MacroNutrients
- Carbs37g
- Protein20g
- Fiber7g
Fats
- Fat8g
Vitamins & Minerals
- Calcium194mg
- Iron3mg
- Vitamin A16mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9105mcg
- Vitamin B121mcg
- Vitamin C27mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium68mg
- Manganese< 1mg
- Phosphorus260mg
- Selenium9mcg
- Zinc3mg
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
Recipe By Taste