Pasta Bake with Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 974 cal. | (46 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 990 mg | (99 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 12 g |
Preparation steps
Cook pasta according to package directions in a pot of salted water until al dente, drain, rinse with cold water and drain again.
Rinse endive, trim, separate into individual leaves, blanch in a pot of boiling salted water for 3 minutes, drain rinse with cold water and drain again.
Cut ham into cubes. Cut rind from cheese and cut into cubes.
Melt butter in a saucepan, stir in flour, lightly fry, stir, boil, simmer over low heat for about 10 minutes while occasionally stirring and season with salt, pepper and nutmeg. Gradually add milk while stirring with a whisk.
Preheat oven to 200°C (approximately 400°F). Grease a casserole dish. Arrange 1/3 of endive in the casserole dish, place 1/3 of pasta on top and sprinkle with 1/3 each of ham and cheese. Repeat this procedure twice, ending with noodles. Pour sauce over pasta and bake in the preheated oven for about 40 minutes. Serve garnished with oregano.
