Tortellini Au Gratin
Tortellini au gratin - Soul warmer with lots of vegetables
Healthy, because
Even smarter
Nutritional values
Especially in cooked tomatoes, the antioxidant lycopene is found. This carotenoid protects the body's cells and can reduce harmful influences. Peas shine with lots of zinc and can promote wound healing and strengthen the immune system.
Scalloped tortellini can be varied very well and adapted to your own taste. For example, instead of peas you can use diced peppers, green asparagus cut into pieces or broccoli florets. You can replace the mozzarella cheese with other types, such as Gouda, butter cheese or Parmesan.
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil (+ some for the pan)
- 18 ozs strained tomato
- 7 ozs Peas (fresh or frozen and thawed)
- salt
- peppers
- 1 tsp ground paprika
- 18 ozs vegetarian whole grain Tortellini (Ready-made product from the refrigerated section)
- 6 ozs grated low fat mozzarella
Kitchen utensils
Preparation steps
Peel and finely dice the onion and garlic. Heat oil in a saucepan. Sauté onion and garlic cubes in it over medium heat for 2 minutes.
Add the tomatoes and peas, bring to the boil briefly and season the sauce with 1 pinch of salt, some bell pepper and paprika powder.
Brush the baking dish with oil. Pour in tortelloni, cover with sauce, and sprinkle with cheese. Bake in preheated oven at 200 °C / 400 °F for about 20 minutes until golden brown. Divide the tortellini into pieces and arrange on plates.
