Baked Pasta and Pork Gratin

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Baked Pasta and Pork Gratin
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
817
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie817 kcal(39 %)
Protein23.18 g(24 %)
Fat46.54 g(40 %)
Carbohydrates73.85 g(49 %)
Sugar added0 g(0 %)
Roughage5.91 g(20 %)
Vitamin A192.42 mg(24,053 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.68 mg(68 %)
Vitamin B₂0.43 mg(39 %)
Niacin6.79 mg(57 %)
Vitamin B₆0.31 mg(22 %)
Folate179.13 μg(60 %)
Pantothenic acid0.98 mg(16 %)
Biotin4.77 μg(11 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C12.76 mg(13 %)
Potassium713.07 mg(18 %)
Calcium231.7 mg(23 %)
Magnesium41.02 mg(14 %)
Iron4.03 mg(27 %)
Iodine1.5 μg(1 %)
Zinc0.78 mg(10 %)
Saturated fatty acids19.16 g
Cholesterol88.98 mg

Ingredients

for
4
Ingredients
3 tablespoons olive oil
2 onions (diced)
1 small Eggplant (diced)
1 cup button Mushrooms (halved or quartered)
2 cloves garlic (crushed)
1 cup Mortadella (cut into strips)
1 tablespoon tomato puree
½ cup tomato passata
cup dry white wine
5 cups macaroni
2 teaspoons dried marjoram
½ cup Mascarpone
½ cup fresh Mozzarella (sliced)
How healthy are the main ingredients?
MascarponeMozzarellaMushroomolive oilgarlicmarjoram

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.
2.
Heat the oil in a frying pan and fry the onions, aubergine, mushrooms, garlic and Mortadella. Stir in the tomato puree and the tomato passata, add the wine and simmer for 15 minutes.
3.
Cook the pasta in plenty of boiling salt water until al dente.
4.
Mix the marjoram and the mascarpone into the sauce and season to taste with salt and ground black pepper.
5.
Drain the pasta and transfer into the prepared baking dish. Cover with the sauce and top with the mozzarella.
6.
Bake for around for about 10 minutes until golden brown.