Pasta al Forno: Classic Italian Recipe
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Recipes from Italy · by Silvana Nava★ 5.0 (1)

Pasta al Forno: Classic Italian Recipe

NUTRITION · PER SERVING180M COOK
CAL 77%·PRO 100%
CARBS 108G28% OF CAL
8G FIBER0G ADDED0G INTRINSIC77G OTHER23G TOTAL SUGAR
FAT 92G54% OF CAL
44G SAT48G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Short pasta mixed with a rich beef ragù and béchamel sauce, then baked until golden. A three-hour Italian classic with layers of deep, savory flavor.

mainitalianpastacasserolebeef
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Nutrition & ingredients

Ingredients

serves 4
  • 300 g beef (- 10 oz, ground)
  • 150 g pancetta (- 5 oz or minced pork)
  • 300 g tomato passata (- 1 1/4 cup or crashed peeled tomato)
  • 1 carrot (- small)
  • 1 celery stalk
  • 1 onion (- small)
  • 100 ml dry white wine (- ~1/2 cup)
  • 100 ml milk (- ~1/2 cup)
  • 300 ml broth (- 1 ¼ cup, made with meat)
  • 3 tablespoons olive oil (- extra virgin)
  • salt (- to taste)
  • black pepper (- to taste)
  • 1 liter milk (- 4 cups)
  • 100 g butter (- ~1 stick, unsalted )
  • 100 g flour (- ⅔ cup )
  • ½ teaspoon salt
  • nutmeg (- grated)
  • 350 g pasta (- 10 oz, Rigatoni, Penne, Mezze Maniche or Conchiglie)
  • 200 g Mozzarella cheese (- 7 oz)
  • 100 g Parmigiano Reggiano (- 1 cup, grated)
PREP
30M
SODIUM
1967MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.