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Cheese and tomato pasta bake.

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Ali11782

Ali11782

Well-Known Member
Relationship to Diabetes
Type 1
While I'm sitting waiting for my correction to work, just wondered how many carbs would you say for 200g cheese and tomato pasta bake. Get so nervous at this time of day as its always when it goes wrong.
 
Ali11782 said:
While I'm sitting waiting for my correction to work, just wondered how many carbs would you say for 200g cheese and tomato pasta bake. Get so nervous at this time of day as its always when it goes wrong.
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Homemade or shop bought? If it's shop bought it should have the carb info on the packet.
 
Hasn't the jar got nutritional info on? If it's cheese and tomato I doubt it would add much to the carb content of the meal. The pasta is the main source of carbs.
 
Ali11782 said:
Sauce from a jar. But once you add it to the pasta, how do you know how much sauce you having. If that makes sense.
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Yes it does make sense. I'm not much help on things like this but to make it easier for someone else - what make is it? What size jar and are you sharing it? Can you post a photo of the nutritional info?
 
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Ali11782 said:
I've just made it as it says and divided pasta and sauce by four as that what it serves.
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Don't worry and enjoy! Let us know how you go later on if you want to
 
I would add together the total carbs for the jar of sauce to the total carbs for the pasta, then that’s the total carbs for the meal. Then estimate what proportion of the meal you are eating, if that’s a quarter just divide that total carbs by 4, if you’re having half a portion divide by 8, etc.
 
Lucyr said:
I would add together the total carbs for the jar of sauce to the total carbs for the pasta, then that’s the total carbs for the meal. Then estimate what proportion of the meal you are eating, if that’s a quarter just divide that total carbs by 4, if you’re having half a portion divide by 8, etc.
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Just what I would do @Lucyr 🙂

We have dry-weight values for pasta carbs noted down (eg 100g of dry pasta becomes approx 70g CHO portion when cooked) which makes it easy to weigh out the pasta before cooking and rougly know what you'll get if you divide it evenly… then add a bit for the sauce or whatever 🙂
 
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