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فطيرة الريغاتوني
Rigatoni Bolognese Cake
1 min
Easy
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12 5.4g / 12%
59 57.6g / 59%
29 29.3g / 29%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Rigatoni Bolognese Cake

(1)
50 Min
Easy

Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  tbsp
Vegetable oil
1  Medium
Onions, finely chopped
400  g
Minced lamb
3  Cloves
Garlic, finely chopped
2  cups
Water
2  cubes
MAGGI® Chicken Bouillon
100  g
Carrot, cut into small pieces
250  g
Mushrooms, chopped
500  g
Rigatoni pasta
2000  mL
Water
1  Jar
Maggi® Napoletana sauce
2  cups
Mozarella cheese, grated

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Nutrition Value

Carbohydrates
57.69 g
Energy
398.78 kcal
Fats
5.5 g
Protein
29.34 g
Information per serving

Instruction

50 Minutes
  • Step 1

    0 Min
    In a large saucepan, heat vegetable oil and sauté onions until soft, add beef and sauté until brown. Add garlic, tomato paste and sauté for 2 minutes.
  • Step 2

    1 Min
    Add water and MAGGI® Chicken Bouillon cubes, and add carrots, mushrooms, crushed tomatoes, and oregano and simmer covered for 20 minutes on medium low heat until slightly thickened.
  • Step 3

    0 Min
    Cook rigatoni in boiling Water until half cooked, drain water and stand half cooked pasta in a spring-form cake pan until all the pasta has covered the bottom of the pan.
  • Step 4

    0 Min
    Spoon sauce over pasta insuring to fill each rigatoni with some of the meat sauce.
  • Step 5

    0 Min
    Sprinkle mozzarella cheese over the top and bake in the oven until pasta is cooked and cheese is melted and slightly golden.
  • Step 6

    0 Min
    Remove from pan and serve on a large plate, as you would with a cake.
Rigatoni Bolognese Cake

Step 1 of 6

In a large saucepan, heat vegetable oil and sauté onions until soft, add beef and sauté until brown. Add garlic, tomato paste and sauté for 2 minutes.

Rigatoni Bolognese Cake

Step 2 of 6

Add water and MAGGI® Chicken Bouillon cubes, and add carrots, mushrooms, crushed tomatoes, and oregano and simmer covered for 20 minutes on medium low heat until slightly thickened.

Rigatoni Bolognese Cake

Step 3 of 6

Cook rigatoni in boiling Water until half cooked, drain water and stand half cooked pasta in a spring-form cake pan until all the pasta has covered the bottom of the pan.

Rigatoni Bolognese Cake

Step 4 of 6

Spoon sauce over pasta insuring to fill each rigatoni with some of the meat sauce.

Rigatoni Bolognese Cake

Step 5 of 6

Sprinkle mozzarella cheese over the top and bake in the oven until pasta is cooked and cheese is melted and slightly golden.

Rigatoni Bolognese Cake

Step 6 of 6

Remove from pan and serve on a large plate, as you would with a cake.

Recipe PDF