Baked Pasta and Pork Gratin
(0 votes)
(0 votes)
easy
Difficulty
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Nutritions
1 serving contains
Fat | 46.54 g | |
Saturated Fat Acids | 19.16 g | |
Protein | 23.18 g | |
Roughage | 5.91 g | |
Sugar added | 0 g | |
Calorie | 817 |
more nutritions
Carbohydrates/g | 73.85 |
Cholesterol/mg | 88.98 |
Vitamin A/mg | 192.42 |
Vitamin D/μg | 0.02 |
Vitamin E/mg | 1.12 |
Vitamin B₁/mg | 0.68 |
Vitamin B₂/mg | 0.43 |
Niacin/mg | 6.79 |
Vitamin B₆/mg | 0.31 |
Folate/μg | 179.13 |
Pantothenic acid/mg | 0.98 |
Biotin/μg | 4.77 |
Vitamin B₁₂/μg | 0.02 |
Vitamin C/mg | 12.76 |
Potassium/mg | 713.07 |
Calcium/mg | 231.7 |
Magnesium/mg | 41.02 |
Iron/mg | 4.03 |
Iodine/μg | 1.5 |
Zinc/mg | 0.78 |
Recipe author: EAT SMARTER
Ingredients
for 4 servings- 3 tablespoons
- 2
onions (diced)
- 1
- 1 cup
- 2 cloves
garlic (crushed)
- 1 cup
Mortadella (cut into strips)
- 1 tablespoon
- ½ cup
- ⅔ cup
dry white wine
- 5 cups
- 2 teaspoons
dried marjoram
- ½ cup
- ½ cup
Preparation
Preparation steps
Step 1/6
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.
Step 2/6
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.
Step 3/6
Cook the pasta in plenty of boiling salt water until al dente.
Step 4/6
Mix the marjoram and the mascarpone into the sauce and season to taste with salt and ground black pepper.
Step 5/6
Drain the pasta and transfer into the prepared baking dish. Cover with the sauce and top with the mozzarella.
Step 6/6
Bake for around for about 10 minutes until golden brown.