Vegetable and Sausage Pasta Bake
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
1804
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,804 cal. | (86 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 235 g | (157 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.8 g | (59 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,182 mg | (30 %) | ||
| Calcium | 696 mg | (70 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 8 cups macaroni
- 2 shallots (sliced)
- ½ orange Bell pepper (chopped)
- 1 cup Grape tomato
- 1 cup crimini Mushrooms
- 1 ½ cups Sausage (sliced into thin circles)
- ½ cup olive oil (divided)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 garlic clove (minced)
- 3 Tbsps all-purpose flour
- 1 ½ cups milk
- 2 cups Cheddar cheese (shredded)
- fresh Basil (for garnish)
Preparation steps
1.
Preheat oven to 200°C | 400F | gas 6. Cook pasta according to package instructions. Drain, return to pot and set aside.
2.
Place shallots, bell pepper, tomatoes, mushrooms and sausage on a sheet tray. Toss vegetables and sausage with 1/4 cup olive oil until coated evenly. Season with salt and pepper. Bake for 20 minutes or until vegetables have softened. Remove from oven and set aside.
3.
In a large skillet over medium heat heat 1/4 cup olive oil. Add the garlic and stir, cooking for about 30 seconds. Whisk in the flour and cook about 1 minute. Gradually mix in the milk, stirring constantly until mixture is slightly thickened. Remove from heat and add in cheese, cook and stir until completely melted.
4.
Add the vegetables and cheese sauce to the pot with the pasta. Stir until completely combined. Transfer mixture to a baking dish and bake for about 10 minutes. Garnish with fresh basil leaves and serve hot!
