Oozy, bubbly baked lasagna is everyone's favorite, but all that layering and time in the oven can make it a drag to put together. For a quicker, easier variation, we've swapped the lasagna noodles for fusilli. The short and springy pasta gets tossed with usual suspects like ground beef, mozzarella, and tomatoes, as well as kale, which is a welcome, healthful addition. Baked until golden and crisp, it's got all the personality of the classic, but with no assembly required.
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Serving Size: 1 Serving (1229g) | ||
Recipe Makes: 2 | ||
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Calories: 2391 | ||
Calories from Fat: 1088 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.9g | 161 % | |
Saturated Fat 65.3g | 327 % | |
Monounsaturated Fat 38.8g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 557.3mg | 171 % | |
Sodium 3527.4mg | 122 % | |
Potassium 2864.4mg | 75 % | |
Total Carbohydrate 140g | 41 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 132.7g | ||
Protein 184.9g | 264 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2391
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