Tortellini casserole with fresh spinach and creamy ricotta cheese
Wash the fresh spinach, removing the thick stems. Then peel and finely dice the onion and garlic. Heat some oil in a pan and add the onions and garlic. Steam...
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Macaroni and tomato casserole
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Preparation time:
35 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
581
Calories
48 g
Carbohydrates
21 g
Protein
31 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Sugar (white) | ½ Tablespoon |
 | Onion (fresh) | ½ (50 g) |
 | Salt, table salt, sea salt | 0 g |
 | Pepper (black) | 0 g |
 | Macaroni, Maccaroni (raw) | 50 g |
 | Chicken broth (clear) | 50 ml |
 | Gouda cheese (48% fat, grated) | 50 g |
 | Tomato pieces, chopped tomatoes (canned) | 200 g |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
In a large pot bring salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain and drain.
Step 2:
Meanwhile, peel the onion, cut into fine cubes. Heat a little oil in a saucepan, add the onions and sauté until translucent. Add sugar and let it caramelize. Add the tomatoes and broth. Bring everything to a boil and simmer, covered, at a mild temperature for about 10 minutes. Puree finely with a hand blender and season to taste with salt and pepper. Towards the end of the time preheat the oven to 220 degrees (convection oven 200 degrees).
Step 3:
Grease a baking dish, put the macaroni in it, pour the tomato sauce over it and sprinkle with grated cheese. Bake in the oven on the middle rack for about 15 minutes until the cheese is golden brown.
Macronutrient distribution:
The recipe Macaroni and tomato casserole is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Casserole dish
Cutting board
Kitchen knife
Oven
Peeler
Pot
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