Pasta Gratin with Cheese
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
746
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 746 cal. | (36 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 1,019 mg | (25 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams macaroni
- 30 grams butter
- 1 onion
- 2 red Bell pepper
- 2 carrots
- 400 grams Beefsteak tomato
- 200 milliliters Vegetable broth
- 1 cup Crème fraiche
- 150 milliliters milk
- salt
- freshly ground peppers
- 150 grams cooked ham (diced)
- 100 grams Feta
- 100 grams grated Gouda
Preparation steps
1.
Cook the macaroni in boiling salt water until al dente. Rinse in cold water and drain.
2.
Peel and dice the onion.
3.
Rinse the peppers, halve, remove the seeds and ribs and cut into large cubes.
4.
Peel and slice the carrots. Rinse and coarsely chop the tomatoes.
5.
Saute the onion in hot butter. Add the peppers and carrots and saute briefly. Pour in the broth. Mix the milk, creme fraiche and season with salt and pepper. Pour the cream into the pot and briefly boil. Season to taste.
6.
Pour the macaroni, tomatoes, ham and feta cheese cubes in a baking dish. Mix in the vegetable sauce. Sprinkle with gouda. Bake for 40 mintues at 180°C (approximately 350°F). Serve immediately.
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