Spiral shaped Italian pasta with minced meat and Mornay sauce

45 min
Type of dish: Pastas, Meats
Meses de temporada*: All year
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Spirals 0.5 kg
Garlic, bulb 1.0 ud
Minced meat 0.25 kg
Table salt 3.75 g
Mornay sauce 1.0 l
Margarine 0.03 kg
Grated cheese 0.05 kg
Pasteurised egg 0.025 kg
Table salt 0.006 g
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
  • Chop the garlic into brunoise.
  • Fillet the mushrooms
  • Chop the meat.
  • Cook pasta English style.
  • Make the Mornay sauce which is a derivative of béchamel:
    • Make a bechámel sauce with a roux of 35 g per litre.
    • Leave to cool, then add the grated cheese.
    • Mix in the egg yolks well.


  • Sauté the garlic, minced meat and mushrooms.
  • Add the spirals, then add sauce and place on a baking tray.
  • Finally, add the cheese and cook au gratin in the oven.
Nutritional information (1 portion)
Fiber 4.59 g
Saturates 11.67 g
Monounsaturated fatty acids 9.78 g
Polyunsaturated fatty acids 5.91 g
Cholesterol 123.66 mg
Calcium 412.53 mg
Iron 4.0 mg
Zinc 4.32 mg
Vitamin A 169.4 ug
Vitamin C 4.46 g
Folic acid 60.44 ug
Salt (Sodium) 647.36 mg
Sugars 10.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.