Pasta Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 1,450 mg | (36 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the pasta
- 8 cannellini beans
- olive oil (for the pan)
- For the filling
- 600 grams Ground meat
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 chili pepper
- 1 Tbsp oregano
- 1 egg
- 1 shallot
- salt
- freshly ground peppers
- For the tomato sauce
- 1 kilogram Tomatoes
- 1 Tbsp Tomato paste
- 1 splash Red wine
- 150 milliliters Beef broth
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 pinch sugar
- salt
- cayenne pepper
- For the topping
- 100 grams Mozzarella
- 2 Tbsps sliced Basil
Preparation steps
For the filling, rinse the peppers and chile pepper, halve, remove the seeds and chop.
Peel and finely chop the shallot. Mix the ground beef, oregano and egg. Add the vegetables and season with salt and pepper. Stuff the pasta with the mixture. Lay the pasta in an oiled baking dish.
For the tomato sauce, scald the tomatoes, peel, quarter, remove the stalks and dice. Peel and finely chop the garlic. Saute the garlic in hot oil. Stir in the tomato paste and deglaze with the red wine. Add the tomatoes and broth. Simmer for 4-5 minutes. Season with salt, sugar and cayenne pepper. Pour about 2/3 of the sauce over the pasta. Cover with sliced mozzarella and pour in the remaining sauce. Bake for about 45 minutes at 180°C (approximately 350°F). Serve sprinkled with basil
