Greek · Dinner
Greek Baked Pasta with Meat (High-Protein)
Baked penne layered with cinnamon and nutmeg-spiced ground beef and tomato ragu, cottage cheese folded into the béchamel, and egg worked through for added protein. Topped with parmesan and baked until the custard sets golden and the edges turn crisp.
$6
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
733Calories
57.2gProtein
30.1gFat
58.8gCarbs
9.8gSugar
5.3gFiber
1180mgSodium
331mgChol
13.4gSat Fat
1105mgPotassium
425mgCalcium
6.1mgIron
4.2mcgVitamin B12
9.8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Bring salted water to a boil and cook penne until al dente, about 8 minutes; drain and set aside.
2
Sauté
Heat olive oil over medium heat, add onion and garlic, cook 3 minutes until softened and translucent.
3
Brown
Add ground beef over medium-high heat, breaking it up, until no pink remains and edges brown, 5 minutes.
4
Simmer
Stir in tomatoes, tomato paste, cinnamon, nutmeg, bay leaf and oregano. Simmer over medium-low heat 15 minutes until thickened; remove bay leaf and season with salt and pepper.
5
Build
Whisk egg and cottage cheese into béchamel, fold in half the penne and all meat sauce, top with remaining penne, scatter parmesan on top.
6
Bake
Bake at 375°F (190°C) for 25 minutes until top is golden brown and custard sets with no jiggle at center.
7
Rest
Let stand 10 minutes until custard firms enough to hold a clean slice.
8
Plate
Cut into a wedge and transfer to a plate, serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz413g beef-ground
- 5.2 oz150g penne pasta
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup80g, a third of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1/2 tsp1/2 tsp cinnamon-ground
- 1/4 tsp1/4 tsp nutmeg
- 22 bay leaf
- 1 tsp1 tsp dried oregano
- 1 cup240g cottage cheese-lowfat
- 22 large eggs
- 1/2 cup120ml reduced-fat milk
- 2 tbsp16g all-purpose flour
- 2 tsp10g butter
- 2 oz56g parmesan
- 1 tbsp14ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
