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Raciónes: 18 Servings
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Ingredientes
- 400 grams of elbow macaroni (Del Monte)
- 9 cloves of crushed garlic
- 1/2 cup of corned beef
- 1 pouch Del Monte Spaghetti Sauce
- 9 pcs of eggs, lightly beated
- 1 2/3 cups of coarsely grated quickmelt cheese
Direcciones
- Cook elbow macaroni for 7 minutes (should not be fully cooked). Drain then set aside.
- Saute garlic and corned beef for 3 minutes. Combine with cooked elbow macaroni, spaghetti sauce, eggs and half of cheese. Season with 2 tsps of iodized salt (or 2 tbsp of rock salt) and 1/4 tsp of pepper. Mix well.
- Divide into 2 separate non-stick medium-size pans. Sprinkle remaning cheese on top of pasta mixture. Cover pans and simmer over low heat for 15 minutes or until set. Cut into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 18 servings | |
| Calories 127 | |
| Calories from Fat 31 | 24% |
| Total Fat 3.49g | 4% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 111mg | 5% |
| Potassium 98mg | 3% |
| Total Carbs 16.77g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.76g | 1% |
| Protein 6.62g | 11% |
