Beef Noodle Gratin
Healthy, because
Even smarter
Nutritional values
Minced beef is much lower in fat and contains fewer inflammatory substances than mixed or minced pork and should therefore be preferred. It is also an ideal source of protein for our cells and muscles. Wholemeal noodles provide satiating carbohydrates and digestive fibre. The vegetables contained in the pasta bring plenty of vitamins to this dish.
You want to do without meat? No problem, use soy granulate, chopped tofu or lentils instead of minced meat. You can also prepare the dish with half of the meat and increase the vegetable content.
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,721 mg | (43 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 400 grams Fusilli
- 3 garlic cloves
- 3 shallots
- 1 Red paprika
- 1 green paprika
- 1 carrot
- 4 Tbsps olive oil
- 500 grams Ground beef
- 60 grams Tomato paste
- 200 milliliters Beef broth
- 2 Tbsps dried sun-dried tomato flakes
- 4 Beefsteak tomato
- dried italian Fresh herbs
- 1 tsp sugar
- salt
- peppers
- 100 grams Mozzarella
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Cook the pasta very al dente in salted water. Peel the cloves of garlic and the shallots and chop finely. Rinse the peppers, cut in half, remove seeds, remove the white skin and cut into small cubes. Peel and finely grind the carrot. Saute the shallot with the garlic cubes in 2 tablespoons of oil. Add the peppers and grated carrot and cool while stirring for 3-5 minutes. Remove from the pan.
Heat the remaining oil and fry the ground beef in it until browned. Stir in the tomato paste and the broth. Mix in the dried tomatoes. Bring the sauce to a boil and cook for 5-10 minutes over medium heat. Boil the braised vegetables and diced beefsteak tomatoes.
Stir the sauce again and season with herbs, sugar, salt and pepper. Drain the pasta and mix with the sauce. Drain the mozzarella and finely dice it. Put noodles and vegetables into a baking dish, with half the mozzarella under the noodles. Sprinkle the remaining mozzarella over the top and cook about 20 minutes.
