Pasta Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,560 cal. | (74 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 101 g | (87 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 30.6 μg | (68 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,616 mg | (40 %) | ||
| Calcium | 1,011 mg | (101 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 14.3 mg | (179 %) | ||
| Saturated fatty acids | 50.6 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 474 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams macaroni
- 1 onion
- 2 garlic cloves
- 4 Tomatoes
- 2 Zucchini
- ½ bunch oregano
- 3 Tbsps olive oil
- 800 grams mixed Ground meat
- salt
- freshly ground peppers
- 350 grams spicy, freshly grated Gouda
- 300 grams Whipped cream
- 4 eggs
- butter (for the pan)
Preparation steps
Cook the pasta in boiling salt water until al dente. Drain the pasta, rinse in cold water and drain well.
Peel and finely chop the onion and garlic. Blanch the tomatoes, peel, quarter, core and dice.
Rinse the zucchini and slice into 4 mm (approximately 1/4 inch) thick slices.
Cook the ground beef in hot oil. Add the onion and garlic. Mix in the diced tomatoes and oregano. Season with salt and pepper.
Whisk the cream and eggs. Season with salt and pepper.
Place half of the macaroni in a buttered baking dish and sprinkle with a layer of cheese. Layer the zucchini slices on the cheese. Pour half of the cream-egg mixture over the meat and evenly spread on the zucchini. Cover with another layer of cheese. Pour in the remaining macaroni. Pour in the remaining cream-egg mixture and top with a final layer of cheese.
Bake for 35-40 minutes at 180°C (approximately 350°F), until golden brown.
Serve with a fresh salad, if desired.
