Macaroni and Ground Beef Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 852 cal. | (41 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,526 mg | (38 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
Preparation steps
Break noodles in the middle, parboil in salted water for 6 minutes, drain, rinse with cold water and drain.
Rinse tomatoes and cut half in 5 mm (approximately 2 inches) thick slices; chop the rest.
Rinse eggplant, cut transversely into 1 cm (approximately 1/2 inch) thick slices and season with salt.
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.
Beat the eggs with milk, season with salt and pepper and mix with 2 tablespoons cheese.
Pat eggplants dry, coat with flour and cook in the remaining oil.
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.
