Pasta Casserole
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
1214
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,214 cal. | (58 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 82.3 μg | (137 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,392 mg | (35 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 38.2 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 339 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Break the pasta into small pieces and cook in boiling salt water until al dente. Rinse in cold water and drain well.
2.
Rinse the leek and cut into rings. Blanch the leek in boiling salt water and drain well. Mix the drained corn, leek, noodles, chopped hotdogs and cheese.
3.
Mix the eggs and sour cream. Season with salt, pepper and paprika. Spread the pasta mixture into a greased baking dish. Cover with tomato slices and pour the sour cream mixture on top. Bake for about 40 minutes at 200°C (approximately 400°F). Remove from the oven, let cool and serve.
