Fusilli and Ground Meat Gratin with Summer Squash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 778 cal. | (37 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,139 mg | (28 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 400 grams Ground meat (mixed)
- 1 Tbsp Tomato paste
- 400 grams crushed Tomatoes (canned)
- 400 grams Fusilli
- salt
- 1 Zucchini (150 grams)
- 200 grams Cherry tomatoes
- Chili powder
- freshly ground peppers
- olive oil (for the baking dish)
- 1 scoop Mozzarella (125 grams)
- 4 Tbsps grated Parmesan
Preparation steps
Peel onion and garlic and finely dice both. Sauté together in a pan in oil until translucent. Add the ground meat and fry until crumbly. Stir in tomato paste and add the canned tomatoes. Simmer about 20 minutes.
Cook the fusilli in salted water until al dente. Rinse the summer squash, cut in half lengthwise and cut into thin crescents. Rinse and halve the cherry tomatoes.
Preheat oven to 180°C (approximately 350°F). Brush a baking dish with oil.
Remove the sauce from the heat and let cool slightly. Season with salt, chili powder and pepper. Combine sauce with the drained fusilli, tomatoes and summer squash pieces and pour into the oiled baking dish. Cut mozzarella into small cubes. Sprinkle over the gratin and top with the Parmesan cheese. Bake in the oven until light golden brown, about 30 minutes.
Serve with a colorful salad, if desired.
