MANGIO UDON; PASTA GIAPPONESE #16

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat while still melting well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat the oven to 375°F (190°C).

Cook pasta in salted boiling water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat; add chopped onion and garlic until softened, about 3-4 minutes.

Add ground beef to the skillet; cook until browned, breaking it apart, about 5-7 minutes.

Pour in red wine; let simmer until reduced by half, about 2-3 minutes.

Stir in tomato sauce, oregano, bay leaf, salt, and pepper; simmer for 10 minutes.

In a bowl, combine ricotta cheese, egg, and fresh basil; mix well.

In a large baking dish, layer half of the pasta, followed by half of the meat sauce, and half of the ricotta mixture.

Sprinkle half of the mozzarella and parmesan cheese on top; repeat layers with remaining ingredients.

Cover with foil and bake for 20 minutes; remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.

Let rest for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens