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6 Serves
95 Mins
34 g
93 g
26 g
Bring a large pot of water to a boil and cook the penne pasta until al dente, then drain.
Ingredients, vitamins, and health benefits
Pasta
Ground Beef
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Vitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
201 µg / 400 µgCalcium
212 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
466 mg / 1,250 mgPotassium
998 mg / 4,700 mgSodium
1851 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
6 g / 28 gSugar
22 g / 50 gSaturated Fat
12 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
In a saucepan, sauté minced garlic in olive oil, then add the tomato sauce and herbs to create the meat sauce base.
Prepare the Béchamel sauce in a separate saucepan by whisking flour, butter, and milk until thickened and smooth.
Combine the cooked pasta with the meat sauce and transfer to a casserole dish, then pour the Béchamel sauce over the top and sprinkle with Parmesan cheese.
Bake in the oven until the top is golden and bubbling.
Garlic
Olive Oil
Tomato Sauce
Basil
Flour
Milk
Butter
Parmesan
Vitamin A
82 µg / 900 µgVitamin C
20 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
201 µg / 400 µgCalcium
212 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
466 mg / 1,250 mgPotassium
998 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
22 g / 50 gSaturated Fat
12 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
13
g59
g14
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Zinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
67 µg / 55 µgAlcohol
0 g