Baked Pasta and Pork Gratin

Name: Baked Pasta and Pork Gratin
Total time: 1 h 20 min
Yield: 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; 0.5 cup tomato passata; 0.667 cup dry white wine; 5 cups macaroni; 2 teaspoons dried marjoram; 0.5 cup Mascarpone; 0.5 cup fresh Mozzarella (sliced)

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Health Score:

6,1 / 10

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

ready in 1 hr 20 min.

Ready in

Calories:

817

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	817 kcal	(39 %)
Protein	23.18 g	(24 %)
Fat	46.54 g	(40 %)
Carbohydrates	73.85 g	(49 %)
Sugar added	0 g	(0 %)
Roughage	5.91 g	(20 %)

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more nutritional values

Vitamin A	192.42 mg	(24,053 %)
Vitamin D	0.02 μg	(0 %)
Vitamin E	1.12 mg	(9 %)
Vitamin B₁	0.68 mg	(68 %)
Vitamin B₂	0.43 mg	(39 %)
Niacin	6.79 mg	(57 %)
Vitamin B₆	0.31 mg	(22 %)
Folate	179.13 μg	(60 %)
Pantothenic acid	0.98 mg	(16 %)
Biotin	4.77 μg	(11 %)
Vitamin B₁₂	0.02 μg	(1 %)
Vitamin C	12.76 mg	(13 %)
Potassium	713.07 mg	(18 %)
Calcium	231.7 mg	(23 %)
Magnesium	41.02 mg	(14 %)
Iron	4.03 mg	(27 %)
Iodine	1.5 μg	(1 %)
Zinc	0.78 mg	(10 %)
Saturated fatty acids	19.16 g
Cholesterol	88.98 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

olive oil onion Eggplant Mushroom garlic marjoram

Ingredients

for

servings

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; ⅔ cup
dry white wine; 5 cups
macaroni; 2 teaspoons
dried marjoram; ½ cup
Mascarpone; ½ cup
fresh Mozzarella (sliced)

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Preparation steps

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.

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.

Cook the pasta in plenty of boiling salt water until al dente.

Mix the marjoram and the mascarpone into the sauce and season to taste with salt and ground black pepper.

Drain the pasta and transfer into the prepared baking dish. Cover with the sauce and top with the mozzarella.

Bake for around for about 10 minutes until golden brown.