Whole-wheat macaroni bake

with tomato sauce, béchamel and a cheese gratin

Less is more! This is a classic pasta-bake recipe that can't go wrong. The delicious béchamel sauce, the gratin of cheese and the tomato and basil in the background form the perfect combination.

Nice and quick!

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

milk, wheat, soya, gluten

Utensils:

Oven dish

Ingredients

Whole-wheat macaroni

Soy milk

Rice flour

Plant-based margarine

Ground nutmeg

Granulated garlic

Grana padano cheese

Fried tomato sauce

Fresh basil

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3481
832
20
9
125
14
14
46
34
991

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 190 degrees.

Bring plenty of water to a boil in a medium-size pot. Add salt to taste. Add the pasta and cook it for 8 minutes, or until the pasta is al dente. Drain the water and set aside.

For the béchamel: melt the margarine in a medium-size saucepan with the flour. Heat and cook it for a few seconds. Add the soy milk and stir the mixture with a whisk until it starts to boil. Let it cook for 1 minute. Season it with the nutmeg, granulated garlic and salt and pepper to taste. Add half of the grated cheese and mix everything.

Mix the cooked pasta and béchamel sauce in a bowl. Add a base of fried tomato sauce in an oven dish, followed by chopped basil. Add the pasta and sprinkle it with the remaining grated cheese. Bake it in the oven for 15-18 minutes until gratin.