Preparation of Princess and the pea
noodles
- 2 kg Spiral pasta
- Salted water
Cook 2 kg Spiral pasta in Salted water according to pack instructions.
While the pasta is cooking, the sauces can be prepared.
light sauce
- 1.25 kg Curd cheese
- 750 g Strained tomatoes
- 500 ml Whipping cream
- 10 eggs
- 5 pinches Salt
Add 1.25 kg Curd cheese, 500 ml Whipping cream, 10 eggs, 5 pinches Salt, 750 g Strained tomatoes.
red sauce
Finely chop 5 Onions and braise in 5 tbsp Olive oil over a low heat for about 10 minutes.
Squeeze 5 cloves Garlic through the press, add and fry briefly too.
Then add 400 g Tomato paste, 1.25 kg Cheese and 500 ml Water to the pan and stir well.
Season the sauce with Pepper and white pepper.
mix
- 600 g Cheese
Mix 1 third of the cooled pasta with the tomato sauce, and the other 2 thirds with the light sauce.
Then alternate layers of pasta with the light and red sauce in a large, greased oven dish.
Start and finish with the light-colored noodles.
Finally, rub 600 g Cheese over it.
bake
The casserole is then baked for approx. 30 - 45 minutes at 220 °C.
However, you should make sure that the cheese does not become too hard.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.
Nutrition per serving
Reference amount: 1 serving
Composition
Carbohydrates 49%
Protein 26%
Fat 26%
Fiber 0.6%
- Carbohydrates
- 82 g
- Protein
- 43 g
- Fat
- 44 g
- Fiber
- 1 g
Energy
887 kcal
3,711 kJ
Questions about Princess and the pea
- How many kcal does Princess and the pea have?
-
One serving of Princess and the pea provides 887 kcal.
- How many carbs does Princess and the pea contain?
-
One serving of Princess and the pea contains 82 g of carbs.
- How much protein does Princess and the pea contain?
-
One serving of Princess and the pea contains 43 g of protein.
- How much fat does Princess and the pea contain?
-
One serving of Princess and the pea contains 44 g of fat.
- How much fiber does Princess and the pea contain?
-
One serving of Princess and the pea contains 1 g of fiber.