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Recipe details

Andouille and Grana Padano Gratin with Zucchini and Rotini

EN RU

A creamy single-serving rotini gratin with browned andouille, zucchini, onion, and a golden Grana Padano crust. An easy dinner recipe with step-by-step instructions.

≈ 164 kcal/100 g · ≈ 592 kcal/serving

50 minEasyFrench

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Andouille link, chilled, cooked and smoked, natural casing85 g
Dry egg durum rotini, smooth, no filling70 g
Aged grated Grana Padano25 g
Zucchini, diced150 g
Yellow onion, diced75 g
Olive oil15 ml
Heavy cream120 ml
Garlic, minced0.25 pcs
Black pepper0.5 ml
Salt0.75 g

Cookware and utensils

9-inch ovenproof gratin dish
Large pot
Colander
Skillet
Chef’s knife
Cutting board
Measuring cups and spoons

Directions

01
Heat the oven to 400°F (200°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
400°F (200°C)
02
Boil the rotini in salted water until just tender, about 2 minutes less than the package time.
Products
Dry egg durum rotini, smooth, no filling — 70 g; Salt — 0.75 g
Action
Boil
Time
9 min
Temperature
Boiling water
03
Drain the rotini in a colander.
Products
Dry egg durum rotini, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
—
04
Sauté the onion and zucchini in olive oil until softened.
Products
Yellow onion, diced — 75 g; Zucchini, diced — 150 g; Olive oil — 15 ml
Action
Sauté
Time
6 min
Temperature
Medium heat
05
Add the sliced andouille and garlic to the skillet.
Products
Andouille link, chilled, cooked and smoked, natural casing — 85 g; Garlic, minced — 0.25 pcs
Action
Add
Time
1 min
Temperature
Medium heat
06
Cook the andouille mixture until fragrant and lightly browned.
Products
Andouille link, chilled, cooked and smoked, natural casing — 85 g; Garlic, minced — 0.25 pcs
Action
Brown
Time
3 min
Temperature
Medium heat
07
Stir the cream, pepper, cooked rotini, and half the Grana Padano into the skillet.
Products
Heavy cream — 120 ml; Black pepper — 0.5 ml; Dry egg durum rotini, smooth, no filling — 70 g; Aged grated Grana Padano — 25 g
Action
Combine
Time
2 min
Temperature
Low heat
08
Transfer the mixture to the gratin dish.
Products
Dry egg durum rotini, smooth, no filling — 70 g; Andouille link, chilled, cooked and smoked, natural casing — 85 g; Zucchini, diced — 150 g
Action
Transfer
Time
1 min
Temperature
—
09
Sprinkle the remaining Grana Padano over the surface.
Products
Aged grated Grana Padano — 25 g
Action
Sprinkle
Time
1 min
Temperature
—
10
Bake the gratin until bubbling and golden, with the andouille reaching 165°F (74°C) internally
Products
Andouille link, chilled, cooked and smoked, natural casing — 85 g; Aged grated Grana Padano — 25 g
Action
Bake
Time
8 min
Temperature
400°F (200°C); andouille 165°F (74°C)
11
Bake the gratin until bubbling and golden, with the andouille reaching 165°F (74°C) internally
Products
Andouille link, chilled, cooked and smoked, natural casing — 85 g; Aged grated Grana Padano — 25 g
Action
Bake
Time
8 min
Temperature
400°F (200°C); andouille 165°F (74°C)

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