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Makaron z bakłażanem i ricottą

Składniki

240g Bakłażan

150g Makaron pełnoziarnisty, rurki

20ml Oliwa z oliwek

1g Oregano, suszone

1g Papryka chili, w proszku

1g Pieprz czarny

240g Pomidory w puszce

16g Ser parmezan, tarty

200g Ser ricotta, pełne mleko

1g Sól biała

czas przygotowania

Czas przygotowania:
40 minut

trudność

Trudność:
Łatwa

ilość porcji

Ilość porcji:
2

Sposób przygotowania:

wizualizacja potrawy

Wartości odżywcze (2 porcje):

Wartość energetyczna 1178 kcal

Wartość energetyczna 4918.00 kJ

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