Ricotta Filled Pasta with Meat Sauce
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
818
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 818 cal. | (39 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 503 mg | (50 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 400 grams Ground meat (mixed)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 400 grams crushed Tomatoes (canned)
- salt
- freshly ground peppers
- 300 grams Ricotta cheese
- 1 generous pinch lemon zest (organic)
- 2 Tbsps freshly chopped Fresh herbs (such as sage and parsley)
- 100 grams freshly grated Parmesan
- 350 grams Conchiglie
Preparation steps
1.
Peel onion and garlic and finely chop. Heat oil in a pan and fry ground meat until brown and crumbly. Add onions and garlic to the pan, saute briefly and then stir in tomato paste. Add tomatoes and season with salt and pepper. Simmer for about 20 minutes.
2.
For the filling, mix ricotta in a bowl with lemon zest, herbs and 2 tablespoons Parmesan and season with salt and pepper.
3.
Preheat the oven broiler.
4.
Cook pasta in a pot of boiling salted water until al dente. Drain, fill with ricotta mixture and place in a baking dish. Cover with meat sauce and sprinkle with remaining cheese. Cook under the preheated oven broiler, watching carefully, for approximately 10 minutes. Serve immediately.
