Pasta Bake with Ground Beef and Mozzarella
(1 vote)
(1 vote)
Pasta Bake with Ground Beef and Mozzarella - A favorite noodle dish for the whole family
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
684
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams tubular pasta (such as garganelli or penne)
- salt
- 1 garlic clove
- 500 grams Ground beef
- 1 generous pinch dried oregano
- freshly ground peppers
- 200 grams Cherry tomatoes
- 1 Zucchini
- 100 milliliters beef Beef broth
- 1 Tbsp chopped fresh Basil
- 200 grams sliced Mozzarella
- chopped Basil (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Cook the pasta in salted water until al dente. Drain and rinse with cold water. Peel the garlic, finely chop and mix with the ground beef and oregano. Season with salt and pepper. Shape mixture into small meatballs. Rinse and halve the tomatoes. Rinse, trim and slice the zucchini. Mix zucchini with the tomatoes, cooked pasta, beef broth and 1 tablespoon chopped basil. Season with salt and pepper and place in an oven-proof dish. Arrange the meatballs over the pasta and top with the sliced mozzarella. Bake for about 25 minutes and serve sprinkled with chopped basil leaves.
