Wandercooks · by Wandercooks★ 5.0 (1)
Pasta Al Forno - Italian Pasta Bake
NUTRITION · PER SERVING140M COOK
CAL 25%·PRO 52%
CARBS 33G27% OF CAL
6G FIBER19G OTHER8G TOTAL SUGAR
FAT 26G48% OF CAL
10G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting Italian baked pasta layered with rigatoni and a rich homemade ragu made from beef and pork. Finished with cheese and breadcrumbs for a hearty family meal.
mainitalianpastacasserolebeefpork🥧 baking dish🥄 saucepan
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 350 g beef mince
- 150 g pork mince
- 1 litre passata (2 pints)
- 1/2 cup red wine (sub beef stock)
- 2 tsp garlic (minced)
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 celery stalk (chopped)
- 2 cloves
- 2 tbsp olive oil
- Salt and pepper (to taste)
- 400 g pasta (rigatoni, penne or other tube varieties. Cooked less than al dente, 3 minutes less than packet directions.)
- 1 tbsp olive oil
- 2 cups cheese (grated, such as mozzarella, aged cheddar or parmesan.)
- 6 tbsp bread crumbs
At a glance
PER SERVING · TIME 140M
CAL 25%·PRO 52%
CARBS 33G27% OF CAL
6G FIBER19G OTHER8G TOTAL SUGAR
FAT 26G48% OF CAL
10G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h
- Sodium
- 1055mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 343mg
- Calcium
- 295mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1055MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.