Baked Macaroni with Parmesan, Corn and Peas
Healthy, because
Even smarter
Nutritional values
Peas have a significant amount of vegetable protein; the value of this macronutrient is further enhanced when combined with eggs and Parmesan cheese. What is more, legumes are quite easily digestible and contain hardly any harmful substances, which is due to the pods which serve as protective almonds.
The casserole in cake form is easy to portion and therefore very suitable as a lunch for work. In addition to peas and corn, fresh vegetables can also be used, such as small pieces of paprika, leek, spring onions or sliced mushrooms.
(Percentage of daily recommendation)
| Calorie | 3,306 cal. | (157 %) | ||
| Protein | 130 g | (133 %) | ||
| Fat | 158 g | (136 %) | ||
| Carbohydrates | 338 g | (225 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.6 g | (112 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 89.9 μg | (150 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 39.9 mg | (333 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 510 μg | (170 %) | ||
| Pantothenic acid | 8.7 mg | (145 %) | ||
| Biotin | 83.2 μg | (185 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,392 mg | (60 %) | ||
| Calcium | 1,677 mg | (168 %) | ||
| Magnesium | 414 mg | (138 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 123 μg | (62 %) | ||
| Zinc | 18.3 mg | (229 %) | ||
| Saturated fatty acids | 83.8 g | |||
| Uric acid | 487 mg | |||
| Cholesterol | 1,190 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 400 grams macaroni
- 1 onion
- 1 Tbsp olive oil
- 2 garlic cloves
- 150 grams frozen Peas
- 150 grams Corn (canned)
- 200 milliliters Whipped cream
- 4 eggs
- 100 grams freshly grated Parmesan
- 75 grams Sour cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- butter (for the mold)
Preparation steps
Cook the macaroni in a pot of boiling salted water until al dente, drain, rinse and drain well.
Preheat the oven to 180°C (approximately 350°F). Butter a 24 cm (approximately 10-inch) springform pan.
Peel the onion and chop finely. Heat the oil in a skillet, and sauté the onion until translucent. Peel the garlic, squeeze through a garlic press, add to the pan and sauté until soft. Drain the corn, thaw the peas and add to the pan and cook briefly. Remove from the heat.
In a large bowl, whisk the cream with the eggs, stir in the sour cream and half of the cheese, the macaroni and the sauteed vegetables. Season with salt, pepper and nutmeg, pour into the springform pan, sprinkle with remaining cheese and bake until set, about 45 minutes.
Remove from the oven, cool briefly, release the sides and serve lukewarm cut into wedges.
