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Ingredients
- 50 g Parmesan in Stücken
- 2 Zwiebeln halbiert
- 2 Knoblauchzehen
- 3 Stängel Oregano abgezupft
- 40 g Olivenöl und etwas mehr zum Braten
- ½ TL Zucker
- 10 g Tomatenmark
- 1 Dose Pizzatomaten (400 g)
- 1 TL Salz
- ½ TL Chiliflocken
- 120 g Mehl
- 150 g Milch
- 3 Eier (Kl. M)
- 500 g Blattspinat, TK aufgetaut und gut ausgedrückt
- 250 g Ricotta (z.B. von Galbani)
- 5 Prisen Pfeffer
- 125 g Mozzarella abgetropft und zerzupft
- Nutrition
- per 1 Portion
- Calories
- 594 kcal / 2487 kJ
- Protein
- 29 g
- Fat
- 36 g
- Carbohydrates
- 33 g
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