Italian · Dinner
Baked Layered Pasta with Meat Sauce
Individual baked pasta layers built from ridged tubes, a beef and tomato ragu simmered with red wine, and a ricotta layer folded with cottage cheese and beans, finished under melted mozzarella and parmesan until browned. A high-protein, high-fibre Italian-style bake.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
939Calories
71.5gProtein
39.5gFat
68gCarbs
11.8gSugar
10.4gFiber
1384mgSodium
288mgChol
16.5gSat Fat
1689mgPotassium
668mgCalcium
7.9mgIron
4.6mcgVitamin B12
13mgVitamin C
Goes well with
Sparkling water with lemon
local
Chianti or Barbera d'Alba
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Bring a medium pot of salted water to a boil and cook the rigatoni for 8-9 minutes until al dente, then drain.
2
Sauté the onion and garlic in olive oil over medium heat for 3-4 minutes until softened, then add the ground beef and brown for 5-6 minutes until no pink remains.
3
Deglaze with red wine, scraping up browned bits, then simmer for 1 minute until mostly evaporated.
4
Stir in canned tomato, tomato paste, oregano, basil, salt and pepper; simmer over medium-low heat for 12-15 minutes until thickened.
5
Mash cannellini beans lightly and mix with cottage cheese, ricotta and egg, then spread a third of meat sauce in the baking dish, layer half the pasta, dot with half the ricotta mixture, repeat layers, finish with remaining meat sauce on top.
6
Scatter shredded mozzarella and grated parmesan over the top and bake at 375°F (190°C) for 20-25 minutes until cheese melts and browns slightly and sauce bubbles at edges.
7
Let stand for 10 minutes so layers set before cutting.
8
Plate
Slice and transfer to a plate, spooning any pooled sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g lean ground beef
- 5.2 oz150g, dry rigatoni pasta
- 2/3 cup80g, about a third of a 14.5 oz can canned crushed tomato
- 2 tbsp32g tomato paste
- 1/2 cup120g cannellini beans, cooked
- 2/3 cup150g full-fat cottage cheese
- 1/2 cup120g ricotta cheese
- 2 oz56g part-skim mozzarella
- 4 tbsp24g parmesan
- 4 tbsp60ml dry red wine
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp dried basil
- 2 tbsp28g olive oil
- salt and black pepper to taste
- 22 small eggs
