6 Serves
82 Mins
Preheat your oven to 175°C and bring a large pot of salted water to a boil.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
198 µg / 400 µgCalcium
311 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
373 mg / 1,250 mgPotassium
388 mg / 4,700 mgSodium
1056 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
13 g / 20 gCholesterol
128 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Cook the pasta in the boiling water until just shy of al dente, then drain well.
In a large bowl, toss the cooked pasta with two tablespoons of melted butter and two tablespoons of bread crumbs. Set aside.
Grease a large casserole dish with one tablespoon of melted butter.
In a small saucepan, heat the milk until small bubbles form around the edges.
In a separate saucepan, melt the remaining butter and whisk constantly over low heat until it turns golden brown, then slowly whisk in the warm milk until the sauce thickens.
Season the cheese sauce with nutmeg, salt, and pepper. Temper the beaten eggs by whisking in a small amount of the hot sauce, then incorporate the egg mixture into the main sauce.
Stir the majority of the Parmesan cheese into the sauce.
Assemble the dish by layering half the pasta, half the tomato sauce, and all the cheese sauce into the prepared casserole dish. Top with the remaining pasta, remaining tomato sauce, reserved Parmesan or feta, and remaining bread crumbs.
Bake for 45 minutes until the top is golden brown, then allow to rest for a few minutes before serving.
12
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