Cold Meat Pasta

Ali Al-HusseiniCozinheiro

Ingredientes

• Chicken sausages or any type of cold meats, chopped
  1 cup
• Chicken mortadella, chopped
  1 cup
• Turkey, chopped
  1 cup
• Beef sausages, chopped
  1 cup
• Pasta, preferably spiral or tubular
  250 grams
• Creme
  2 cans
• Yellow cheese, grated, any Kraft
  1 can
• Queijo Mozzarella
  2 cups
• Manteiga
  125 grams
• Mushrooms
  1 can
• Onion, sliced
  2 pieces
• Garlic, minced
  2 cloves
• Chicken broth cube, any Maggi
  1 cube
• Óleo
  3 tablespoons

Passos

1. 1

   Boil the pasta in the usual way with water, salt, and oil, then drain and set aside.

   Utensílios necessários:

   Panela

   recipe.minutes
2. 2

   In a pot over heat, add the butter and oil, then add the onion and sauté until golden, then add the garlic, mushrooms, and chicken broth, stirring the mixture well.

   Utensílios necessários:

   Panela

   Frigideira

   recipe.minutes
3. 3

   Add the chopped sausages of both types, the chopped chicken mortadella and turkey, and stir the ingredients well for two minutes.

   recipe.minutes
4. 4

   Add the cream, grated yellow cheese, and part of the mozzarella, stir the mixture and let it simmer until the cheese melts and boils, then remove from heat.

   recipe.minutes
5. 5

   Grease a Pyrex dish with a little butter, place the pasta and sprinkle the mozzarella, then add the mixture and place the remaining mozzarella on top.

   Utensílios necessários:

   Bandeja

   recipe.minutes
6. 6

   Place the dish in the oven to brown the top.

   Utensílios necessários:

   Forno

   recipe.minutes

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Cremepor 100g

Energia340 kcal

Proteínas2 g

Gordura Total36 g

Carboidratos3 g

Açúcares Totais3 g

Queijo Mozzarellapor 100g

Energia300 kcal

Proteínas22 g

Gordura Total22 g

Carboidratos2 g

Manteigapor 100g

Energia717 kcal

Proteínas0.85 g

Gordura Total81 g

Carboidratos0.1 g

Açúcares Totais0.1 g

Óleopor 100g

Energia884 kcal

Gordura Total100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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