Fettuccine Bolognaise Bake

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Fettuccine Bolognaise Bake
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
594
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie594 kcal(28 %)
Protein38.09 g(39 %)
Fat22.55 g(19 %)
Carbohydrates56.53 g(38 %)
Sugar added0 g(0 %)
Roughage0.38 g(1 %)
Vitamin A184.11 mg(23,014 %)
Vitamin D0.21 μg(1 %)
Vitamin E3.47 mg(29 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.43 mg(39 %)
Niacin15.41 mg(128 %)
Vitamin B₆0.62 mg(44 %)
Folate132.87 μg(44 %)
Pantothenic acid0.63 mg(11 %)
Biotin1.59 μg(4 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C4.52 mg(5 %)
Potassium708.52 mg(18 %)
Calcium533.56 mg(53 %)
Magnesium49.99 mg(17 %)
Iron3.98 mg(27 %)
Iodine0.37 μg(0 %)
Zinc3.32 mg(42 %)
Saturated fatty acids11.28 g
Cholesterol84.26 mg

Ingredients

for
8
Ingredients
salt
16 ounces Fettuccine
good-quality olive oil
16 ounces ground Beef
freshly ground Black pepper (to taste)
1 large onion (peeled and chopped)
3 cloves garlic (peeled and minced)
1 tablespoon fresh Basil (minced)
1 tablespoon Italian seasoning (to taste)
½ teaspoon crushed Red pepper flakes
4 cups prepared Marinara sauce
1 cup Ricotta cheese
2 cups shredded Mozzarella
1 cup grated Parmesan
How healthy are the main ingredients?
MozzarellaBeefRicotta cheeseParmesangarlicBasil

Preparation steps

1.
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and pasta; boil, uncovered, according to package instructions until al dente. Drain and toss lightly with olive oil.
2.
Pour a tablespoon of olive oil into a large skillet, set over medium-high to heat. When the oil is
3.
hot, add the ground beef. Break up any large pieces with the back of a wooden spoon. Brown well, season to taste with salt and pepper.
4.
Add onions and stir well to combine. Sauté the beef and onions until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce, stirring to incorporate. Bring mixture to a simmer.
5.
Meanwhile, preheat the oven to 350°F / 180º C. Spread a thin layer of sauce in the bottom of a 9 x 13-inch / 23 x 33 cm casserole dish. Add a few dollops of ricotta cheese to dot the bottom on the casserole dish. Ladle half of the meat sauce over the drained pasta, mix it well and arrange the pasta into the casserole dish.
6.
Pour the remaining sauce over the pasta, dot with the remaining ricotta cheese. Sprinkle both the mozzarella and Parmesan cheese over the top. Bake in the oven until the top is nicely browned, about 20 minutes. Serve.