Ground Meat and Spaghetti Casserole
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
3918
calories
Calories
Nutritional values
1 casserole dish contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,918 cal. | (187 %) | ||
| Protein | 192 g | (196 %) | ||
| Fat | 181 g | (156 %) | ||
| Carbohydrates | 377 g | (251 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.7 g | (109 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 15.9 mg | (133 %) | ||
| Vitamin K | 64.4 μg | (107 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 72.5 mg | (604 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 418 μg | (139 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 66.9 μg | (149 %) | ||
| Vitamin B₁₂ | 17.3 μg | (577 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 4,181 mg | (105 %) | ||
| Calcium | 1,552 mg | (155 %) | ||
| Magnesium | 487 mg | (162 %) | ||
| Iron | 19.5 mg | (130 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 31.1 mg | (389 %) | ||
| Saturated fatty acids | 77.2 g | |||
| Uric acid | 852 mg | |||
| Cholesterol | 856 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 400 grams Ground meat (mixed)
- 1 Tbsp Tomato paste
- 400 grams Tomatoes (canned)
- 500 grams Spaghetti
- salt
- 100 grams grated Parmesan
- 100 grams Crème fraiche
- 2 eggs
- Chili powder
- freshly ground peppers
- olive oil (for the baking dish)
- 1 handful Fresh herbs (arugula and basil)
Preparation steps
1.
Peel and finely chop onion and garlic. In a pan, sauté onion and garlic in hot oil until translucent. Add ground meat and fry until crumbly and browned. Stir in tomato paste and tomatoes. Simmer until thickened, about 20 minutes.
2.
Cook the pasta in boiling salted water until al dente.
3.
Preheat the oven to 180°C convection (approximately 350°F). Coat a baking dish with oil.
4.
Remove sauce from heat and let cool slightly. Mix in half of the cheese, the crème fraîche and egg. Season with salt, chili powder and pepper. Stir in drained pasta. Transfer mixture to baking pan and sprinkle with remaining cheese. Bake until golden-brown, about 40 minutes.
5.
Rinse arugula and basil, shake dry and remove stems. Serve casserole garnished with arugula and basil.
