Baked pasta and pork gratin

 

Baked pasta and pork gratin
817 kcal

(0)

Difficulty:easy
Preparation:50 min
Ready in:80 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
817
41%
Protein
23 g
46%
Fat
47 g
59%
Added Sugar
0 g
0%
Carbohydrates
74 g
28%
Roughage
6 g
-
Saturates
19 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

3 tablespoonsolive oil
2onions diced
1small Eggplant diced
1 cupbutton Mushrooms halved or quartered
2 clovesgarlic crushed
1 cupMortadella cut into strips
1 tablespoontomato puree
½ cupstomato passata
⅔ cupsdry white wine
5 cupsmacaroni
2 teaspoonsdried marjoram
½ cupsMascarpone
½ cupsfresh Mozzarella sliced

Directions

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.
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