Pasta Gratin
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 308 mg | (8 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 600 grams Fusilli
- 100 grams Gorgonzola
- 100 grams shaved Parmesan
- 100 grams Mozzarella
- 100 grams grated Fontina cheese
- freshly ground peppers
- salt
- freshly grated Nutmeg
- balsamic vinegar
- butter
Preparation steps
1.
Cube the gorgonzola and mozzarella. Preheat the oven to 200°C (approximately 400°F). Cook the pasta in plenty of boiling salt water until al dente. Drain the pasta and mix with the gorgonzola and mozzarella. Season with salt, pepper and nutmeg.
2.
Spread butter flakes in a baking dish. Pour in the pasta. Sprinkle with the fontina. Bake for about 15 minutes. Drizzle with 4-5 tablespoons of balsamic vinegar and serve.
