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Neapolitan Layered Pasta Bake
CREATIVE CYNCHRONICITY16Ingredients
45Minutes
1170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pasta (Rachael used ziti with lines – I am assuming she wanted the lines to absorb more of the sauce? – I use pretty much whatever pasta I have on hand. I have tried elbow macaroni, rigatoni, fusilli, and penne and all have worked very well for this.)
- 28 oz. prepared pasta sauce
- canned whole tomatoes
- marinara sauce
- meat
- basil
- oregano
- bay leaf
- garlic
- cracked black pepper
- nutmeg
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups milk
- 320 grams shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional – one time I didn’t have any on hand and another I totally forgot to add it so I can attest to the fact that it’s really yummy even without the Parmesan! But hey, in my world, the more cheese the better!)
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NutritionView More
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1170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1170Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium1710mg71% |
| Potassium1450mg41% |
| Protein51g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate135g45% |
| Dietary Fiber12g48% |
| Sugars33g |
| Vitamin A50% |
| Vitamin C10% |
| Calcium80% |
| Iron45% |
* 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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