Macaroni Casserole
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
763
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 47.9 μg | (106 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,159 mg | (29 %) | ||
| Calcium | 495 mg | (50 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams macaroni
- 600 grams Oyster mushrooms (Rinsed and cut into thin strips)
- 1 garlic clove
- 1 onion (finely chopped)
- 1 small Zucchini (thinly slice using a vegetable peeler)
- 5 Tbsps olive oil
- 4 Tomatoes (thinly sliced)
- ½ bunch parsley (Leaves finely chopped)
- 150 grams Mascarpone
- 400 milliliters milk
- 4 eggs
- 2 tsps herbes de Provence (dried)
- salt
- freshly ground peppers
- 80 grams Parmesan (freshly grated)
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente. Drain.
2.
Separate the mushrooms slices out into portions and fry each portion one at a time with a little oil. Add the onion and garlic (squeezed through a garlic press) and fry. Remove from heat. Mix together the mascarpone and milk and stir in the eggs. Season with parsley, herbs, salt and pepper.
3.
Place half of the pasta along the bottom of a greased baking dish, then spread the half of the mushrooms, zucchini strips, tomatoes and the sauce on top. Form a second layer with the rest of the pasta, followed by the rest of the other ingredients. Sprinkle with parmesan.
4.
Bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes.
