Leigh

Fusilli carbonara

Posted on by Leigh

Fusilli carbonara

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Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 611kcal

Ingredients

  • 350 g fusilli pasta
  • 150 g pancetta or guanciale diced
  • 2 large eggs
  • 50 g Pecorino Romano cheese grated
  • 50 g Parmesan cheese grated
  • salt and black pepper to taste
  • 1 garlic clove minced (optional)
  • olive oil (for cooking)
  • fresh parsley chopped (for garnish)

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the fusilli pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).

Prepare the Sauce:

  • While the pasta is cooking, heat a drizzle of olive oil in a skillet over medium heat.
  • Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. If you prefer a milder flavor, you can sauté the garlic briefly before adding the pancetta.
  • Once the pancetta is crispy, remove it from the heat and set it aside.

Prepare the Egg Mixture:

  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese.
  • Season with a pinch of black pepper. Be careful with salt, as the pancetta and cheese are already salty.

Combine Everything:

  • When the pasta is done cooking, drain it well and immediately transfer it to a large mixing bowl.
  • While the pasta is still hot, pour the egg and cheese mixture over it. Quickly toss the pasta to coat it evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, you can add a little pasta cooking water to thin it out.

Add the Pancetta and Finish:

  • Add the crispy pancetta or guanciale to the pasta and gently toss to distribute it evenly.

Serve:

  • Serve your Fusilli Carbonara immediately, garnished with chopped fresh parsley and an extra sprinkle of grated cheese if desired.
    Enjoy your homemade Fusilli Carbonara!
Nutrition Facts
Fusilli carbonara
Amount per Serving
Calories
611
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
128
mg
43
%
Sodium
 
635
mg
28
%
Potassium
 
325
mg
9
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
27
g
54
%
Vitamin A
 
282
IU
6
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
315
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fettuccine alfredo

Posted on by Leigh

Fettuccine alfredo

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 1017kcal

Ingredients

  • 250 g fettuccine pasta
  • 200 g unsalted butter
  • 250 ml heavy cream
  • 200 g grated Parmesan cheese
  • 2 garlic cloves minced
  • salt and pepper to taste
  • chopped fresh parsley for garnish (optional)

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the fettuccine pasta and cook according to the package instructions or until it's al dente.
  • Drain the pasta and set it aside.

Prepare the Alfredo Sauce:

  • In a saucepan, melt the unsalted butter over medium heat.
  • Add the minced garlic and sauté for about 1-2 minutes until fragrant, but do not let it brown.

Add Cream and Cheese:

  • Pour in the heavy cream and stir well.
  • Reduce the heat to low and simmer for about 2-3 minutes, allowing the cream to heat up.
  • Gradually add the grated Parmesan cheese, stirring continuously until the sauce is smooth and the cheese is fully melted.
  • Season the sauce with salt and freshly ground black pepper to taste. Be careful with the salt, as Parmesan cheese is already salty.

Combine Pasta and Sauce:

  • Add the cooked and drained fettuccine pasta to the Alfredo sauce.
  • Toss the pasta in the sauce until it's well coated and heated through.

Serve:

  • Serve the Fettuccine Alfredo hot, garnished with fresh parsley if desired.
    Enjoy your homemade Fettuccine Alfredo!
Nutrition Facts
Fettuccine alfredo
Amount per Serving
Calories
1017
% Daily Value*
Fat
 
78
g
120
%
Saturated Fat
 
48
g
300
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
20
g
Cholesterol
 
222
mg
74
%
Sodium
 
901
mg
39
%
Potassium
 
309
mg
9
%
Carbohydrates
 
55
g
18
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
25
g
50
%
Vitamin A
 
2606
IU
52
%
Vitamin C
 
1
mg
1
%
Calcium
 
511
mg
51
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Creamy tortellini

Posted on by Leigh

Creamy tortellini

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 658kcal

Ingredients

  • 350 g fresh tortellini (any filling of your choice)
  • 250 g heavy cream
  • 100 g grated Parmesan cheese
  • 2 garlic cloves minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 150 g fresh spinach
  • salt and pepper to taste
  • fresh parsley for garnish (optional)

Instructions

Cook the Tortellini:

  • Bring a large pot of salted water to a boil.
  • Add the tortellini and cook according to the package instructions or until they float to the surface (usually 2-5 minutes for fresh tortellini or 7-10 minutes for frozen).
  • Drain the tortellini and set them aside.

Prepare the Creamy Sauce:

  • In a large skillet, heat the olive oil and butter over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and bring it to a gentle simmer.
  • Stir in the grated Parmesan cheese and continue to cook, stirring constantly, until the cheese has melted and the sauce has thickened slightly. This should take about 3-5 minutes.

Add Spinach:

  • Add the fresh spinach to the creamy sauce and stir gently.
  • Allow the spinach to wilt into the sauce, which should only take a couple of minutes.
  • Season the sauce with salt and pepper to taste.

Combine with Tortellini:

  • Add the cooked tortellini to the creamy spinach sauce.
  • Gently toss the tortellini in the sauce until they are well coated.
  • Cook for an additional 2-3 minutes to heat the tortellini through.

Serve:

  • Transfer the creamy tortellini to serving plates.
  • Garnish with fresh parsley if desired.
  • Serve hot and enjoy!
    This creamy tortellini recipe serves approximately 2-3 people, so you can adjust the quantities as needed to suit your serving size. Enjoy your delicious and creamy tortellini!
Nutrition Facts
Creamy tortellini
Amount per Serving
Calories
658
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
133
mg
44
%
Sodium
 
887
mg
39
%
Potassium
 
322
mg
9
%
Carbohydrates
 
45
g
15
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
4740
IU
95
%
Vitamin C
 
11
mg
13
%
Calcium
 
427
mg
43
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Creamy tomato rigatoni

Posted on by Leigh

Creamy tomato rigatoni

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 610kcal

Ingredients

  • 350 g rigatoni pasta
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 400 g canned diced tomatoes
  • 200 ml heavy cream
  • 1 tsp dried basil
  • 1 tsp dried origanum
  • salt and pepper to taste
  • 50 g grated Parmesan cheese
  • fresh basil leaves for garnish (optional)

Instructions

Cook the Rigatoni:

  • Fill a large pot with water and bring it to a boil.
  • Add a pinch of salt to the boiling water and cook the rigatoni pasta according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Sauce:

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and cook for about 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.

Add Tomatoes and Cream:

  • Pour in the canned crushed tomatoes and heavy cream.
  • Stir well to combine the ingredients.
  • Add the dried basil, dried oregano, salt, and pepper. Adjust the seasoning to your taste.
  • Bring the sauce to a simmer and let it cook for about 5-7 minutes, allowing it to thicken slightly.

Combine Pasta and Sauce:

  • Add the cooked rigatoni pasta to the sauce.
  • Gently toss and stir to coat the pasta with the creamy tomato sauce.
  • Cook for an additional 2-3 minutes to heat the pasta through.

Serve:

  • Divide the creamy tomato rigatoni among serving plates.
  • Sprinkle each portion with grated Parmesan cheese.
  • Garnish with fresh basil leaves, if desired.
    Enjoy your delicious creamy tomato rigatoni!
Nutrition Facts
Creamy tomato rigatoni
Amount per Serving
Calories
610
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
14
g
88
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
68
mg
23
%
Sodium
 
382
mg
17
%
Potassium
 
507
mg
14
%
Carbohydrates
 
76
g
25
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
18
g
36
%
Vitamin A
 
967
IU
19
%
Vitamin C
 
12
mg
15
%
Calcium
 
208
mg
21
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken riggies

Posted on by Leigh

Chicken riggies

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 804kcal

Ingredients

Chicken

  • 500 g boneless, skinless chicken breasts cut into bite sized pieces
  • 300 g rigatoni or penne pasta
  • 2 tbsp olive oil
  • 1 medium onion finely chopper
  • 2 garlic cloves minced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 250 ml heavy cream
  • 250 ml tomato sauce
  • 60 g grated Parmesan cheese
  • 1/2 tsp red pepper flakes (adjust to your spice preference)
  • salt and pepper to taste
  • chopped fresh parsley for garnish

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Cook the Chicken:

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the chicken pieces with salt and pepper.
  • Add the chicken to the skillet and cook until it's no longer pink in the center, about 5-7 minutes.
  • Remove the cooked chicken from the skillet and set it aside.

Prepare the Sauce:

  • In the same skillet, add the remaining 1 tablespoon of olive oil.
  • Add the chopped onion, minced garlic, and sliced bell peppers.
  • Sauté the vegetables until they become tender, about 5 minutes.
  • Stir in the red pepper flakes and cook for an additional minute.
  • Pour in the heavy cream and tomato sauce, then stir to combine.
  • Bring the sauce to a simmer and let it cook for 5 minutes, allowing it to thicken.

Combine Chicken and Sauce:

  • Return the cooked chicken to the skillet with the sauce.
  • Stir to coat the chicken in the sauce and let it simmer for another 2-3 minutes to heat through.
  • Taste the sauce and adjust the seasoning with salt and pepper as needed.

Serve:

  • Place the cooked pasta on serving plates or a large platter.
  • Spoon the chicken and sauce mixture over the pasta.
  • Sprinkle with grated Parmesan cheese and chopped fresh parsley for garnish.
    Enjoy your delicious chicken riggies with a spicy cream sauce! Adjust the level of spiciness by adding more or less red pepper flakes according to your taste.
Nutrition Facts
Chicken riggies
Amount per Serving
Calories
804
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
164
mg
55
%
Sodium
 
743
mg
32
%
Potassium
 
1075
mg
31
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
44
g
88
%
Vitamin A
 
2489
IU
50
%
Vitamin C
 
71
mg
86
%
Calcium
 
220
mg
22
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken alfredo

Posted on by Leigh

Chicken alfredo

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 783kcal

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts (about 250g each)
  • salt and pepper to taste
  • 1 tbsp olive oil

Alfredo Sauce

  • 250 g fettuccine pasta
  • 60 g unsalted butter
  • 250 ml heavy cream (also known as double cream)
  • 125 g grated Parmesan cheese
  • 2 garlic cloves
  • salt and pepper to taste
  • A pinch of ground nutmeg (optional)

Instructions

Prepare the Chicken:

  • Season the chicken breasts with salt and pepper on both sides.
  • Heat the olive oil in a skillet over medium-high heat.
  • Cook the chicken breasts for about 6-7 minutes per side or until they are cooked through (internal temperature should reach 75°C). Remove from heat and let them rest for a few minutes, then slice into strips.

Cook the Fettuccine:

  • In a large pot of boiling salted water, cook the fettuccine according to the package instructions until al dente. Drain and set aside.

Make the Alfredo Sauce:

  • In a large skillet, melt the butter over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to let it brown.
  • Pour in the heavy cream and bring it to a gentle simmer.
  • Reduce the heat to low and stir in the grated Parmesan cheese, stirring constantly until the cheese is melted and the sauce thickens. This will take about 2-3 minutes.
  • Season the sauce with salt, pepper, and a pinch of ground nutmeg (if desired).

Combine the Chicken and Sauce:

  • Add the cooked chicken strips to the Alfredo sauce, and stir to combine. Let them warm up together for a couple of minutes.

Serve:

  • Plate the cooked fettuccine and top it with the creamy chicken Alfredo sauce.
  • Garnish with additional grated Parmesan cheese and freshly ground black pepper if desired.
    Enjoy your homemade Chicken Alfredo with creamy Alfredo sauce and tender chicken!
    Note: You can also add some steamed vegetables like broccoli or spinach to the pasta for extra flavor and nutrition if you like.
Nutrition Facts
Chicken alfredo
Amount per Serving
Calories
783
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
28
g
175
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
14
g
Cholesterol
 
167
mg
56
%
Sodium
 
635
mg
28
%
Potassium
 
475
mg
14
%
Carbohydrates
 
53
g
18
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
31
g
62
%
Vitamin A
 
1586
IU
32
%
Vitamin C
 
2
mg
2
%
Calcium
 
340
mg
34
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cacio e Pepe

Posted on by Leigh

Cacio e Pepe

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 690kcal

Ingredients

  • 200 g spaghetti or other pasta
  • 100 g Pecorino Romano cheese finely grated
  • 2 tsp coarsely ground black pepper
  • 2 tbsp extra-virgin olive oil
  • salt (for boiling water)

Instructions

Boil the Pasta:

  • Fill a large pot with water and bring it to a boil.
  • Add a generous amount of salt (about 10 grams or 2 teaspoons) to the boiling water.
  • Add the pasta and cook it according to the package instructions or until it's al dente, usually around 8-10 minutes.

Toast the Pepper:

  • While the pasta is cooking, heat a large skillet over medium-low heat.
  • Add the coarsely ground black pepper to the skillet and toast it gently for about 1-2 minutes, or until it becomes fragrant. Be careful not to burn it.

Prepare the Sauce:

  • Once the pasta is cooked, use a pasta scoop to transfer it directly from the pot to the skillet with the toasted pepper. Do not drain the pasta completely, as you want some pasta water to be added to the sauce.
  • Drizzle the olive oil over the pasta and toss it together with the toasted pepper until the pasta is well coated.

Add Cheese and Toss:

  • Gradually add the freshly grated Pecorino Romano cheese to the pasta while continuously tossing and stirring. If the sauce is too thick, you can add a bit of the pasta cooking water to help create a creamy consistency.
  • Keep tossing until the cheese melts and forms a creamy, silky sauce that coats the pasta evenly. It should take about 2-3 minutes.

Serve:

  • Once the pasta is well coated with the cheese and pepper sauce, remove it from the heat.
  • Plate the Cacio e Pepe immediately and garnish with a little extra black pepper and grated Pecorino Romano cheese if desired.
    Enjoy your homemade Cacio e Pepe! It's a simple yet incredibly delicious pasta dish.
Nutrition Facts
Cacio e Pepe
Amount per Serving
Calories
690
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
52
mg
17
%
Sodium
 
606
mg
26
%
Potassium
 
266
mg
8
%
Carbohydrates
 
76
g
25
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
208
IU
4
%
Calcium
 
553
mg
55
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Broccoli pasta bake

Posted on by Leigh

Broccoli pasta bake

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 768kcal

Ingredients

  • 250 g pasta (penne, fusilli, or any preferred shape)
  • 400 g broccoli florets
  • 200 g grated cheddar cheese
  • 200 ml milk
  • 200 ml heavy cream
  • 2 garlic cloves minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • salt and pepper to taste
  • 1/4 tsp nutmeg (optional)
  • 1/4 cup cup of breadcrumbs (for topping)

Instructions

  • Preheat your oven to 180°C (350°F).

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package instructions until it's al dente.
  • Drain the pasta and set it aside.

Blanch the Broccoli:

  • In the same pot, add the broccoli florets to the boiling water.
  • Blanch them for about 2-3 minutes until they become bright green and slightly tender.
  • Drain and set aside.

Prepare the Cheese Sauce:

  • In a saucepan, melt the butter over medium heat.
  • Add the minced garlic and sauté for about a minute until fragrant.
  • Stir in the flour to make a roux. Cook for 1-2 minutes, stirring constantly.
  • Slowly whisk in the milk and heavy cream, ensuring there are no lumps.
  • Cook the sauce, whisking constantly, until it thickens, about 5-7 minutes.
  • Add the grated cheddar cheese and continue to stir until the cheese is fully melted and the sauce is smooth.
  • Season the sauce with salt, pepper, and nutmeg (if using). Adjust the seasoning to taste.

Combine Pasta, Broccoli, and Cheese Sauce:

  • In a large mixing bowl, combine the cooked pasta and blanched broccoli.
  • Pour the cheese sauce over the pasta and broccoli, stirring gently to coat everything evenly.

Assemble and Bake:

  • Transfer the mixture to a greased baking dish.
  • Sprinkle breadcrumbs evenly over the top to create a crispy crust.

Bake:

  • Place the baking dish in the preheated oven.
  • Bake for 25 minutes, or until the top is golden brown and the sauce is bubbling.

Serve:

  • Remove the broccoli pasta bake from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh herbs if desired.
    Enjoy your delicious broccoli pasta bake!
    Note: Cooking times may vary slightly depending on your oven, so keep an eye on it to avoid overcooking.
Nutrition Facts
Broccoli pasta bake
Amount per Serving
Calories
768
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
128
mg
43
%
Sodium
 
495
mg
22
%
Potassium
 
645
mg
18
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
27
g
54
%
Vitamin A
 
2125
IU
43
%
Vitamin C
 
90
mg
109
%
Calcium
 
529
mg
53
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked spaghetti

Posted on by Leigh

Baked spaghetti

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 806kcal

Ingredients

  • 500 g beef mince
  • 250 g spaghetti
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 400 g canned crushed tomatoes
  • 200 g tomato sauce
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • salt and pepper to taste
  • 200 g mozzarella cheese grated
  • 50 g Parmesan cheese grated
  • olive oil for cooking
  • fresh basil leaves for garnish (optional)

Instructions

  • Preheat your oven to 180°C (356°F).

Cook the Spaghetti:

  • Bring a large pot of salted water to a boil.
  • Add the spaghetti and cook according to the package instructions until al dente.
  • Drain the cooked spaghetti and set it aside.

Make the Sauce:

  • In a large skillet, heat a drizzle of olive oil over medium heat.
  • Add the chopped onion and minced garlic, and sauté until they become fragrant and the onion turns translucent.
  • Add the ground beef (or your choice of ground meat) and cook until it's browned and no longer pink. Break it up into small pieces as it cooks.
  • Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens.

Assemble the Dish:

  • In a large baking dish, place half of the cooked spaghetti as the bottom layer.
  • Pour half of the meat sauce over the spaghetti layer.
  • Sprinkle half of the mozzarella and Parmesan cheese over the sauce.
  • Repeat the layers with the remaining spaghetti, meat sauce, and cheese.

Bake:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.
  • Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Serve:

  • Remove the baked spaghetti from the oven and let it cool for a few minutes.
  • Garnish with fresh basil leaves if desired.
  • Serve hot and enjoy your delicious baked spaghetti!
    This recipe should yield approximately 4 servings. Adjust the quantities as needed for more or fewer servings. Enjoy your meal!
Nutrition Facts
Baked spaghetti
Amount per Serving
Calories
806
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
15
g
Cholesterol
 
137
mg
46
%
Sodium
 
972
mg
42
%
Potassium
 
1021
mg
29
%
Carbohydrates
 
61
g
20
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
48
g
96
%
Vitamin A
 
870
IU
17
%
Vitamin C
 
15
mg
18
%
Calcium
 
492
mg
49
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Baked mostaccioli

Posted on by Leigh

Baked mostaccioli

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 912kcal

Ingredients

Pasta

  • 400 g mostaccioli pasta
  • 1 l water
  • 1 tbsp salt

Meat Sauce

  • 300 g beef mince
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 400 g canned crushed tomatoes
  • 250 g tomato sauce
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • salt and pepper to taste
  • 2 tbsp olive oil

Cheese Layer

  • 200 g ricotta cheese
  • 100 g mozzarella cheese shredded
  • 50 g Parmesan cheese grated
  • 1 egg
  • salt and pepper to taste

Instructions

Cook the Pasta:

  • Bring a large pot of water to a boil.
  • Add salt and mostaccioli pasta to the boiling water.
  • Cook the pasta according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Meat Sauce:

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic, and sauté until they become translucent.
  • Add the ground beef and cook until it's browned and crumbled.
  • Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper.
  • Simmer the sauce for about 20 minutes, stirring occasionally, until it thickens.

Preheat the Oven:

  • Preheat your oven to 180°C (350°F).

Prepare the Cheese Layer:

  • In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and the egg.
  • Season with salt and pepper, and mix until well combined.

Assemble the Dish:

  • In a large baking dish, spread a thin layer of the meat sauce on the bottom.
  • Add a layer of cooked mostaccioli pasta.
  • Spread half of the cheese mixture evenly over the pasta.
  • Add another layer of meat sauce.
  • Add another layer of pasta.
  • Spread the remaining cheese mixture over the pasta.
  • Finish with a final layer of meat sauce.
  • Sprinkle some extra mozzarella and Parmesan cheese on top for added flavor.

Bake:

  • Cover the baking dish with aluminum foil and place it in the preheated oven.
  • Bake for 25 minutes, or until the cheese is melted and bubbly.

Serve:

  • Let it cool for a few minutes before serving.
  • Garnish with fresh basil or parsley if desired.
  • Enjoy your delicious baked mostaccioli!
    This recipe should serve approximately 4-6 people, depending on portion sizes. Adjust the quantities accordingly if you need to serve more or fewer people.
Nutrition Facts
Baked mostaccioli
Amount per Serving
Calories
912
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
17
g
Cholesterol
 
148
mg
49
%
Sodium
 
2683
mg
117
%
Potassium
 
1056
mg
30
%
Carbohydrates
 
91
g
30
%
Fiber
 
7
g
29
%
Sugar
 
11
g
12
%
Protein
 
46
g
92
%
Vitamin A
 
1037
IU
21
%
Vitamin C
 
16
mg
19
%
Calcium
 
485
mg
49
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.