Baked Pasta with Ground Meat and Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,988 cal. | (190 %) | ||
| Protein | 213 g | (217 %) | ||
| Fat | 225 g | (194 %) | ||
| Carbohydrates | 275 g | (183 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.3 g | (114 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 47.8 mg | (398 %) | ||
| Vitamin K | 130.1 μg | (217 %) | ||
| Vitamin B₁ | 3.9 mg | (390 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 83.4 mg | (695 %) | ||
| Vitamin B₆ | 4 mg | (286 %) | ||
| Folate | 564 μg | (188 %) | ||
| Pantothenic acid | 10 mg | (167 %) | ||
| Biotin | 114.7 μg | (255 %) | ||
| Vitamin B₁₂ | 22 μg | (733 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 5,992 mg | (150 %) | ||
| Calcium | 1,796 mg | (180 %) | ||
| Magnesium | 560 mg | (187 %) | ||
| Iron | 28 mg | (187 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 37 mg | (463 %) | ||
| Saturated fatty acids | 89 g | |||
| Uric acid | 1,003 mg | |||
| Cholesterol | 1,424 mg | |||
| Complete sugar | 51 g |
Ingredients
- Ingredients
- 300 grams macaroni
- salt
- 1 carrot
- 2 shallots
- 1 garlic clove
- 2 Zucchini
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- 250 milliliters milk
- 3 egg yolks
- freshly ground peppers
- Nutmeg
- 5 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 700 grams peeled Tomatoes (canned)
- 1 Tbsp dried oregano
- 200 grams pickled red paprika (from a jar)
- 150 grams grated Cheese
- oregano
Preparation steps
Cook pasta in plenty of salted water until al dente. Drain well. Peel carrot, shallots and garlic and chop finely. Rinse zucchini and cut into thin slices. Heat butter in a pan, add flour and saute, stirring, until foamy. Deglaze pan with milk and simmer for 5 minutes, stirring. Remove from heat, cool slightly and whisk in egg yolks. Season heavily with salt, pepper and nutmeg.
Heat 3 tablespoons of oil in a pan and cook zucchini briefly. Remove from pan, add ground meat to the pan and saute until crumbly. Add chopped vegetables and saute briefly, add tomatoes and season with salt, pepper and oregano. Simmer for 20-25 minutes on medium heat.
Layer meat, pasta, zucchini and pickled paprika in na oiled baking dish, making pasta a last layer. Pour sauce over pasta and sprinkle with grated cheese. Bake in preheated oven at 200°C (aproximately 400°F) for about 35-40 minutes or until golden brown. Remove from the oven, cut into portions and sprinkle wtih fresh oregano. Serve.
