Ground Meat and Macaroni Bake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,560 cal. | (74 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 101 g | (87 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 30.6 μg | (68 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,616 mg | (40 %) | ||
| Calcium | 1,011 mg | (101 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 14.3 mg | (179 %) | ||
| Saturated fatty acids | 50.6 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 474 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams macaroni
- 1 onion
- 2 garlic cloves
- 4 Tomatoes
- 2 Zucchini
- ½ bunch oregano (leaves)
- 3 Tbsps olive oil
- 800 grams mixed Ground meat
- salt
- peppers (freshly ground)
- 350 grams spicy Gouda (freshly grated)
- 300 grams Whipped cream
- 4 eggs
- butter (for the baking dish)
Preparation steps
Cook macaroni in boiling salted water until al dente. Drain, rinse and drain again.
Peel onion and garlic and chop finely. Blanch tomatoes, peel, quarter, core and dice.
Rinse zucchini, cut lengthwise into about 4 mm (approximately 1/4-inch) thick slices, then cut crosswise into about 4 mm (approximately 1/4-inch) wide pieces.
Cook ground meat in a skillet in hot oil until crumbly, then add onion and garlic, mix in diced tomatoes and oregano and season with salt and pepper.
Whisk cream with eggs and season with salt and pepper.
Place the half of the macaroni in a buttered baking dish and sprinkle with a layer of cheese. Layer in the zucchini strips. Pour half of the cream-egg mixture over zucchini and distribute the meat evenly on top. Cover with another layer of cheese. Add remaining macaroni, remaining cream-egg mixture and a final layer of cheese.
Bake in a preheated oven 180°C (approximately 350°F) until golden brown, about 35 minutes.
Serve with a fresh salad, if desired.
