Macaroni and Ground Beef Casserole

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Macaroni and Ground Beef Casserole
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
795
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie795 kcal(38 %)
Protein50.24 g(51 %)
Fat34.64 g(30 %)
Carbohydrates72.55 g(48 %)
Sugar added0 g(0 %)
Roughage7.22 g(24 %)
Vitamin A322.97 mg(40,371 %)
Vitamin D2.42 μg(12 %)
Vitamin E6 mg(50 %)
Vitamin B₁0.67 mg(67 %)
Vitamin B₂0.7 mg(64 %)
Niacin13.34 mg(111 %)
Vitamin B₆0.38 mg(27 %)
Folate220.94 μg(74 %)
Pantothenic acid0.89 mg(15 %)
Biotin9.05 μg(20 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C28.16 mg(30 %)
Potassium929.51 mg(23 %)
Calcium313.38 mg(31 %)
Magnesium59.07 mg(20 %)
Iron5.21 mg(35 %)
Iodine63.2 μg(32 %)
Zinc6.96 mg(87 %)
Saturated fatty acids11.3 g
Cholesterol259.63 mg

Ingredients

for
4
Ingredients
250 grams macaroni
500 grams tomatoes
2 onions
1 garlic clove
600 grams Eggplant
4 Tbsps olive oil
500 grams Ground beef
2 Tbsps Tomato paste
salt
freshly ground peppers
¼ tsp Ground clove
1 tsp oregano (dried)
4 eggs
150 milliliters milk
125 grams grated Gouda
1 Tbsp Pastry flour
oregano
How healthy are the main ingredients?
EggplanttomatoGoudaolive oilTomato pasteoregano

Preparation steps

1.

Break noodles in the middle, parboil in salted water for 6 minutes, drain, rinse with cold water and drain.

2.

Rinse tomatoes and cut half in 5 mm (approximately 2 inches) thick slices; chop the rest.

3.

Rinse eggplant, cut transversely into 1 cm (approximately 1/2 inch) thick slices and season with salt.

4.

Peel the onions and garlic, finely chop and sauté in 2 tablespoons olive oil. Add ground beef and cook crumbly. Season with tomato paste, salt, pepper, a pinch of ground cloves and oregano.

5.

Beat the eggs with milk, season with salt and pepper and mix with 2 tablespoons cheese.

6.

Pat eggplants dry, coat with flour and cook in the remaining oil.

7.

Layer half of the pasta in a greased baking dish and top with half of the ground meat and half the diced tomatoes. Pour in some egg milk and layer with some eggplant slices. Continue in same way and finish with tomato and eggplant slices. Sprinkle with the remaining cheese and bake in preheated oven (200°C, approximately 400°F) for about 35 minutes. Serve garnished with oregano leaves.