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Baked Rigatoni with Meat Sauce and Vegetable
THE MEDITERRANEAN DISH17Ingredients
65Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (about 1lb, thinly sliced)
- 1 lb. rigatoni pasta (or penne pasta)
- water (unchecked▢)
- kosher salt (unchecked▢)
- extra virgin olive oil (unchecked▢, my go-to olive oils)
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 lb. lean ground beef (or ground turkey or Italian sausage)
- 1 tsp. spanish paprika
- 1 tsp. ground nutmeg
- 1 tsp. dried rosemary
- 1/2 tsp. black pepper
- 26 oz. crushed tomatoes (canned or boxed)
- 15 oz. tomato sauce
- 1 large tomato (sliced into rounds)
- 8 oz. fresh mozzarella (more to your liking)
- 1 handful fresh basil leaves
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium1320mg55% |
| Potassium1770mg51% |
| Protein50g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber12g48% |
| Sugars14g |
| Vitamin A70% |
| Vitamin C45% |
| Calcium40% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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