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Baked Pasta and Pork Gratin

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Baked Pasta and Pork Gratin
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
817
calories
Calories
0
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Ingredients

for
4
servings
3 tablespoons
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
½ cup
cup
5 cups
2 teaspoons
dried marjoram
½ cup
½ cup
fresh Mozzarella (sliced)
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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.

Health information

Exact nutritional values of this recipe  
Nutritions
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
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