Baked Pasta Gratin with Tomato Sauce and Mozzarella
Healthy, because
Even smarter
Nutritional values
This casserole scores with a lot of lycopene thanks to the tomatoes it contains in abundance - this antioxidant protects our cells from harmful free radicals. Mozzarella and Parmesan not only provide lots of protein, but also strengthen bones and teeth thanks to the calcium it contains.
The gratin is also perfect for leftovers - because leftover cooked pasta goes just as well with it as boiled potatoes or vegetables that are already a little flabby. As a side dish, a crisp green salad is perfect, because it brings additional freshness.
(Percentage of daily recommendation)
| Calorie | 712 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 939 mg | (23 %) | ||
| Calcium | 324 mg | (32 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 500 grams pureed Tomatoes (canned)
- salt
- 1 tsp sugar
- peppers (freshly ground)
- 500 grams Fusilli
- 125 grams Mozzarella
- olive oil (for the baking dish)
- 80 grams grated Parmesan
- fresh thyme (for garnish)
Preparation steps
Rinse, core, quarter and remove seeds from tomatoes. Finely chop tomatoes. Peel and chop onion and garlic. In a pan, sauté onion and garlic in hot olive oil until translucent. Stir in tomato paste, pureed tomatoes, and fresh tomatoes. Simmer about 10 minutes over low heat. Season with salt, sugar, and pepper.
Preheat oven to 200°C (approximately 400°F). Cook pasta in plenty of salted boiling water until al dente, according to package directions. Drain in a colander. Cut mozzarella into cubes. Mix pasta with tomato sauce and spread in an oiled baking dish. Sprinkle pasta with mozzarella and Parmesan. Bake about 25 minutes. Serve sprinkled with thyme leaves.
