Directions:
- Make bechamel sauce using 6 tablespoons butter, flour and milk.
- (Melt butter, add flour and cook until bubbly, then add milk and whisk until thickened).
- Stir in tomato sauce.
- Add salt and pepper.
- Cook pasta until al dente.
- Drain, mix well with sauce and 1/2 of the Parmesan cheese.
- Turn into buttered oven dish.
- Mix remaining cheese with breadcrumbs.
- Top casserole with this mixture, then dot with remaining butter.
- Bake at 425 degrees for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.34 Kcal (1927 kJ) | ||
| Calories from fat | 245.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.27g | 42% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 1458.92mg | 61% | |
| Potassium | 334.79mg | 7% | |
| Total Carbs | 47.26g | 16% | |
| Sugars | 10.31g | 41% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 21.83g | 44% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 20.2mg | 112% | |
| Calcium | 599.7mg | 60% | |
| Amount Per 100 g | |||
| Calories | 158.26 Kcal (663 kJ) | ||
| Calories from fat | 84.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 42% | |
|---|---|---|---|
| Cholesterol | 23.39mg | 23% | |
| Sodium | 501.56mg | 61% | |
| Potassium | 115.1mg | 7% | |
| Total Carbs | 16.25g | 16% | |
| Sugars | 3.54g | 41% | |
| Dietary Fiber | 1.08g | 13% | |
| Protein | 7.5g | 44% | |
| Vitamin C | 0.9mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 6.9mg | 112% | |
| Calcium | 206.2mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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