Directions:
- Cook vermicelli in large pot of boiling salted water until just tender to the bite. Drain.
- Combine drained vermicelli and Bechamel Sauce in a medium sized bowl. Set aside.
- Preheat oven to 425°F (220C).
- Butter 6 6-ounce custard cups. Coat with 1/2 of bread crumbs. Cut cheese and ham in small dice. Half fill each custard cup with pasta mixture. Sprinkle tops with remaining bread crumbs.
- Bake 15 minutes or until bubbly. Run a sharp knife around inside of cups.
- Turn out onto warmed serving plates.
- Serve with Tomato Sauce.
- Garnish with mint, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.7 Kcal (1146 kJ) | ||
| Calories from fat | 53.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 9% | |
|---|---|---|---|
| Cholesterol | 21.72mg | 7% | |
| Sodium | 1841.08mg | 77% | |
| Potassium | 326.01mg | 7% | |
| Total Carbs | 39.09g | 13% | |
| Sugars | 11.49g | 46% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 10.75g | 21% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.5mg | 8% | |
| Calcium | 266.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 146.27 Kcal (612 kJ) | ||
| Calories from fat | 28.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 9% | |
|---|---|---|---|
| Cholesterol | 11.61mg | 7% | |
| Sodium | 983.88mg | 77% | |
| Potassium | 174.22mg | 7% | |
| Total Carbs | 20.89g | 13% | |
| Sugars | 6.14g | 46% | |
| Dietary Fiber | 1.5g | 11% | |
| Protein | 5.74g | 21% | |
| Vitamin C | 3.3mg | 10% | |
| Iron | 0.8mg | 8% | |
| Calcium | 142.2mg | 27% | |
* 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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