Mexican Bachamel Pasta with Meat

Amr Al-AhmadCozinheiro

Ingredientes

• 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
• Pimenta preta
  0
• Sal
  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

Passos

1. 1

   Boil the spaghetti and set it aside

   Utensílios necessários:

   Panela

   recipe.minutes
2. 2

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

   Utensílios necessários:

   Frigideira

   recipe.minutes
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.

   Utensílios necessários:

   Frigideira

   recipe.minutes
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.

   Utensílios necessários:

   Tabuleiro de forno

   recipe.minutes

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Pimenta pretapor 100g

Energia250 kcal

Proteínas10 g

Gordura Total4 g

Carboidratos64 g

Fibra Alimentar25 g

Salpor 100g

Cinza100 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.

Características dietéticas e tags