Pasta Bean Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 847 cal. | (40 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 103 μg | (172 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,293 mg | (32 %) | ||
| Calcium | 527 mg | (53 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the tomato sauce
- 800 grams ripe Tomatoes
- ½ chili pepper
- 1 large onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- 1 pinch sugar
- dried oregano
- 1 tsp dark balsamic vinegar
- For the casserole
- 500 grams macaroni
- salt
- butter (for the pan)
- 2 garlic cloves
- 2 slices or ciabatta Baguette (about 60 grams)
- 35 grams Pine nuts
- 1 Tbsp olive oil
- 1 can white Beans (drained, about 460 grams)
- 80 grams Arugula
- 1 Tbsp Caper (from a jar)
- 3 Tbsps grated Parmesan
- 100 grams grated Mountain cheese (such as Gruyere)
- 1 Tbsp butter
Preparation steps
For the tomato sauce: rinse tomatoes, remove stalks and cut into cubes. Rinse and halve chile pepper, remove seeds and ribs, chop. Peel onion and garlic, dice finely. Heat olive oil in a saucepan and saute onion, garlic and chile pepper for a few minutes. Add tomato paste and saute briefly, add tomatoes. Season with salt, pepper, sugar and oregano and simmer, covered, for about 15 minutes on low heat. Season with balsamic vinegar to taste.
For the casserole: cook pasta according to package instructions in plenty of salted boiling water, drain about 4 minutes before the end of cooking. Butter large baking dish (about 30 x 15cm) (approximately 12 x 6 inches).
Peel and finely dice garlic.
Grind bread and pine nuts in a food processor finely. Combine crumbs with garlic and olive oil, mix well. Rinse beans in a colander and drain well. Rinse arugula, spin dry, remove tough stems and chop coarsely. Layer macaroni, beans, tomato sauce, capers, arugula and parmesan in the pan. Sprinkle with grated cheese and breadcrumbs and dot with butter. Bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from oven and serve with fresh salad.
