Mexican Bachamel Pasta with Meat

Amr Al-AhmadCuoco

Ingredienti

• Half a packet of spaghetti
  0.5 packet
• Half a kilogram of minced meat
  0.5 kilogram
• Half an onion
  0.5 piece
• One bell pepper
  1 piece
• One cup of fresh mushrooms
  1 cup
• One carrot
  1 piece
• 1/2 cup of ready-made Mexican sauce
  0.5 cup
• 2 tablespoons of ketchup
  2 tablespoons
• 1/2 teaspoon of oregano
  0.5 teaspoon
• Pepe nero
  0
• Sale
  0
• 1/3 cup of black olives
  0.3 cup
• 2 cups of béchamel
  2 cup
• One cup of cream
  1 cup
• Cheese for topping
  0

Passi

1. 1

   Boil the spaghetti and set it aside

   Utensili necessari:

   Pentola

   10 min
2. 2

   Prepare the béchamel and add nutmeg, black pepper, salt, and cream to it

   Utensili necessari:

   Padella

   10 min
3. 3

   Finely chop the onion and sauté it with a pinch of salt and black pepper, then slice the bell pepper and add it to the onion. Add the meat and cook until browned with a pinch of black pepper, a pinch of cinnamon, and salt. Add the sliced carrot and mushrooms, stir them with the meat, then add the sauce, ketchup, olives, and oregano.

   Utensili necessari:

   Padella

   15 min
4. 4

   Pour the béchamel over the spaghetti and stir until well mixed, then pour half of the mixture into the bottom of the baking dish. Add the filling on top, then the remaining half of the spaghetti. Let them bake in the oven for half an hour at medium temperature, then sprinkle cheese on top and brown it.

   Utensili necessari:

   Teglia da forno

   30 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

Saleper 100g

Ceneri100 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