Lasagna Pasta Bake
Ingredients List
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½ pound penne pasta
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½ pound lean ground beef
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1 (26 ounce) jar pasta sauce
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1 (15 ounce) container ricotta cheese
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8 ounces shredded mozzarella cheese, divided
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¼ cup grated Parmesan cheese
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1 egg, beaten
Cooking Instructions
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Preheat your oven to 350°F (175°C) and lightly grease a 2 1/2-quart baking dish.
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In a large pot, bring lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente, then drain.
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In a skillet, cook the ground beef over medium heat until browned, then drain any excess fat. Stir in your pasta sauce and remove from the heat.
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In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and a beaten egg. Stir everything together until evenly mixed.
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Layer half of the cooked pasta, half of the sauce mixture, and half of the cheese blend in the prepared baking dish. Repeat the layers and top with the remaining mozzarella cheese.
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Place in the preheated oven and bake for 34 to 40 minutes, or until bubbly and hot.
Nutritional Information (per portion)
| 644 | Calories |
| 27g | Fat |
| 59g | Carbs |
| 40g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 644 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 14g | 68% |
| Cholesterol 127mg | 42% |
| Sodium 1087mg | 47% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 5g | 19% |
| Total Sugars 15g | |
| Protein 40g | 80% |
| Vitamin C 3mg | 3% |
| Calcium 681mg | 52% |
| Iron 4mg | 21% |
| Potassium 806mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5