Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Baked Pasta Gratin with Tomato Sauce and Mozzarella
- 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)
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.
(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 %) |
Healthy, because
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.
Even smarter
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.