Cold Meat Pasta

Ali Al-Husseinibucătar

Ingrediente

• 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
• Smântână
  2 cans
• Yellow cheese, grated, any Kraft
  1 can
• Brânză Mozzarella
  2 cups
• Unt
  125 grams
• Mushrooms
  1 can
• Onion, sliced
  2 pieces
• Garlic, minced
  2 cloves
• Chicken broth cube, any Maggi
  1 cube
• Ulei
  3 tablespoons

Pași

1. 1

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

   Ustensile necesare:

   Oală

   10 min
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.

   Ustensile necesare:

   Oală

   Tigaie

   10 min
3. 3

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

   2 min
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.

   5 min
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.

   Ustensile necesare:

   Tavă

   5 min
6. 6

   Place the dish in the oven to brown the top.

   Ustensile necesare:

   Cuptor

   10 min

Date nutriționale

Valori nutriționale ale ingredientelor (per 100g)

Smântânăper 100g

Energie340 kcal

Proteine2 g

Grăsimi totale36 g

Carbohidrați3 g

Zaharuri totale3 g

Brânză Mozzarellaper 100g

Energie300 kcal

Proteine22 g

Grăsimi totale22 g

Carbohidrați2 g

Untper 100g

Energie717 kcal

Proteine0.85 g

Grăsimi totale81 g

Carbohidrați0.1 g

Zaharuri totale0.1 g

Uleiper 100g

Energie884 kcal

Grăsimi totale100 g

* Informațiile nutriționale sunt aproximative, iar calculul lor poate fi influențat de tipul de ingredient și de metodele de cultivare, depozitare și gătire.

Caracteristici și etichete dietetice