Macaroni Casserole
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
790
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 dried Tomatoes (in oil)
- 1 large onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 400 grams mixed Ground meat
- 1 Tbsp Tomato paste
- 400 grams peeled Tomatoes (canned)
- salt
- freshly ground peppers
- 2 Tbsps finely chopped thyme
- sugar
- 400 grams macaroni
- 200 grams grated Mozzarella
- 50 grams Parmesan
- butter (for the pan)
Preparation steps
1.
Preheat the oven to 180°C.
2.
Drain the sun-dried tomatoes and chop. Peel the onion and garlic and chop finely. Sauté briefly in a pan in hot oil. Add the ground meat and cook through. Stir in the tomato paste, add the dried tomatoes and the peeled tomatoes. Add thyme and season with salt, pepper and sugar.
3.
Cook the pasta in plenty of boiling salted water until al dente. Then strain and drain. Mx the mozzarella with Parmesan. Layer macaroni with meat and half the cheese mixture into a greased casserole pan. Top the last layer of noodles with the remaining grated cheese and cook in the preheated oven until golden brown, about 25 minutes.
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