Fusilli pasta with a rich homemade bolognese sauce packed with hidden veggies! Carrot and zucchini are finely grated into the sauce until they're invisible, but all the nutrition stays intact. Fusilli is chosen because its spiral shape catches more sauce — so it won't dry out even after sitting in the lunchbox for a few hours.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g fusilli pasta
- 2 tbsp olive oil
- 200g ground beef
- 1/2 onion onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk carrot, finely grated
- 1/2 zucchini zucchini, finely grated
- 200g tomato sauce
- 1 tbsp tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sugar
- Grated parmesan cheese for topping
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👩🍳 Instructions
- 1 Boil the fusilli until al dente according to package instructions, then drain
- 2 Sauté the onion and garlic in olive oil until fragrant
- 3 Add the ground beef and cook until it changes color
- 4 Add the grated carrot and grated zucchini, stir for 3 minutes
- 5 Pour in the tomato sauce and tomato paste
- 6 Add the oregano, salt, pepper, and sugar
- 7 Cook over low heat for 15 minutes until the sauce thickens
- 8 Mix the pasta with the sauce, stirring until well combined
- 9 Let it cool slightly, then pack into the lunchbox
- 10 Sprinkle parmesan cheese on top
💡 Tips
• Fusilli works better than spaghetti for lunchboxes because it doesn't need to be twirled and the sauce clings to it nicely
• Cook the pasta al dente since it will keep absorbing the sauce
• Grate the vegetables very finely so kids won't notice the veggies
• Add 1 tbsp of olive oil to the pasta after draining so it doesn't stick together
📊 Nutrition Facts / serving
380
Calories (kcal)
22g
Protein
14g
Fat
42g
Carbs
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