Pasta with Bechamel and Rumi Cheese

Rania El-MasriCuoco

Ingredienti

• Pasta
  1 kilogram
• Ground meat, sautéed with chopped onion, salt, and pepper
  0.5 kilogram
• Latte liquido
  1 kilogram
• Farina
  0.3 cup
• Yellow cheese, Rumi cheese, to cover the top of the tray
  1 cup
• Salt and black pepper to taste
  0
• Ghee or butter
  2 tablespoons

Passi

1. 1

   Boil the pasta in enough water until cooked.

   Utensili necessari:

   Pentola

   10 min
2. 2

   Put the ingredients for the bechamel, i.e., flour, milk, ghee, salt, and pepper in the blender and blend well.

   Utensili necessari:

   Frullatore

   5 min
3. 3

   Prepare a large tray and add a little oil, then place half of the pasta.

   Utensili necessari:

   Vassoio

   5 min
4. 4

   Add the sautéed meat and distribute it over the pasta, then add the remaining pasta, and cover the pasta with Rumi cheese.

   5 min
5. 5

   Pour the bechamel on top. Bake the tray in the oven until cooked.

   10 min
6. 6

   Remove from the oven and place in a serving dish, enjoy your meal.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Pastaper 100g

Energia371 kcal

Proteine13 g

Grassi totali1.5 g

Carbohydrate75 g

Fibre alimentari3.2 g

Zuccheri totali3.5 g

Latte liquidoper 100g

Energia61 kcal

Proteine3.3 g

Grassi totali3.25 g

Carbohydrate4.8 g

Zuccheri aggiunti4.8 g

Vitamina D1.3 mcg

LCarnitine3.3 mg

Farinaper 100g

Energia364 kcal

Proteine10.33 g

Grassi totali1 g

Carbohydrate76.31 g

Fibre alimentari2.7 g

Zuccheri totali0.3 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag