Pasta Gratin with Vegetables, Sausage and Pecorino

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Pasta Gratin with Vegetables, Sausage and Pecorino
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
909
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie909 cal.(43 %)
Protein38 g(39 %)
Fat52 g(45 %)
Carbohydrates71 g(47 %)
Sugar added3 g(12 %)
Roughage7.7 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K110.6 μg(184 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin13 mg(108 %)
Vitamin B₆0.6 mg(43 %)
Folate114 μg(38 %)
Pantothenic acid1.2 mg(20 %)
Biotin8 μg(18 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C44 mg(46 %)
Potassium1,049 mg(26 %)
Calcium303 mg(30 %)
Magnesium115 mg(38 %)
Iron3.4 mg(23 %)
Iodine64 μg(32 %)
Zinc3.8 mg(48 %)
Saturated fatty acids22.9 g
Uric acid185 mg
Cholesterol105 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
350 grams Farfalle
salt
1 onion
300 grams Cherry tomatoes
1 Eggplant
4 Tbsps olive oil
peppers
300 grams Italian sausage
2 Tbsps Tomato paste
150 milliliters Vegetable broth
3 Tbsps Ketchup
300 grams Feta
150 grams Arugula
How healthy are the main ingredients?
FetaArugulaKetchupolive oilTomato pastesalt

Preparation steps

1.

Cook the farfalle in boiling salted water until al dente.

2.

Peel, halve and dice the onion. Rinse and pat dry the cherry tomatoes. Rinse and dry the eggplant and cut into slices, then lightly sprinkle with salt.

3.

Heat the oil in a skillet and saute the sliced eggplant. Add tomatoes and cook for a few minutes. Season with pepper. Add the sliced ​​sausage, then stir in the tomato paste, broth and ketchup.

4.

Stir the pasta into the sauce mixture, then ladle evenly into 4 small ramekins. Crumble the feta on top and bake for about 15 minutes. Rinse and shake dry the arugula, and arrange on top of the gratins. Serve immediately.