Macaroni and Oyster Mushroom Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 47.3 μg | (105 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 600 grams Oyster mushrooms
- 1 onion
- 1 garlic clove
- 1 Zucchini
- 250 grams macaroni
- 5 Tbsps olive oil
- 4 Tomatoes
- 2 Tbsps parsley
- 150 grams Mascarpone
- 400 milliliters milk
- 4 eggs
- rosemary (1 tsp, finely chopped)
- thyme (1 tsp, finely chopped)
- salt
- freshly ground peppers
Preparation steps
Cut mushrooms into strips. Peel and finely chop onion, peel garlic and cut into thin slices. Rinse zucchini and cut lengthwise into thin slices.
Cook macaroni in boiling salted water until al dente, drain and rinse in cold water, drain well.
Rinse tomatoes and cut into thin slices.
Heat oil in a pan and saute mushrooms for a few minutes. remove from the pan. Saute diced onion in remaining oil and remove from heat. Add mascarpone and milk to an onion and allow to cool slightly, whisk in eggs. Season with chopped parsley, rosemary, thyme, salt and pepper.
Spread half of pasta in a greased baking dish and top with half of mushrooms, zucchini strips, tomatoes and sauce. Then layer with remaining pasta, mushrooms and some sauce. Arrange zucchini strips and tomato slices, alternating, in a diagonal pattern on top and spread with a little sauce. Sprinkle with garlic slices and drizzle with a little oil.
Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes. Remove from the oven and serve hot.
