Spiral shaped Italian pasta á la Napolitana
Allergens:
Ingredients for 5 portions
Calculate portions
Three colour pasta spirals
0.4 kg
Neapolitan sauce
1.0 kg
Grated cheese
0.05 kg
Onion
0.04 kg
Minced meat
0.2 kg
Sunflower oil
0.013 l
Tomato sauce
0.75 l
Table salt
3.75 g
Dried oregano
0.5 g
Ground white pepper
0.25 g
Dried thyme leaves
0.5 g
Elaboration
- For the cooked spirals.
- For the Napoli sauce.
HOW TO PLATE UP
- Add the Napoli sauce to the pasta, mix well and sprinkle over grated cheese.
- Cook au gratin and heat up in the oven.
Nutritional information (1 portion)
Energy
537.88
kcal
Carbohydrates
63.54
g
Proteins
22.42
g
Lipids
20.51
g
Fiber
7.41
g
Saturates
6.39
g
Monounsaturated fatty acids
6.75
g
Polyunsaturated fatty acids
6.01
g
Cholesterol
57.64
mg
Calcium
318.98
mg
Iron
5.67
mg
Zinc
2.94
mg
Vitamin A
50.54
ug
Vitamin C
56.18
g
Folic acid
131.43
ug
Salt (Sodium)
456.43
mg
Sugars
7.44
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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