Ingredients
- 13 ounces pasta
- 1 1/2 cups ground beef
- 5 ounces pasta sauce
- 5 ounces vegetables (onion, green peppers, and mushrooms)
- Breadcrumbs, as needed
- Italian seasoning
- Parmesan cheese (dry)
- Oil or butter (optional)
Instructions
- Set your dehydrator temperature to 135 °F. Pre-cook the pasta and dehydrate for 4 hours. Also, dehydrate the spaghetti sauce on a different tray at the same temperature for 6 hours.
- Dice and saute the onions. Then dehydrate together with the green peppers and mushrooms at 135 °F for 5 hours.
- Then, cook the lean ground beef. Drain off the fat, mix with breadcrumbs, and Italian seasonings. Stir the mixture occasionally while dehydrating at 160 °F for 8 hours. Combine all in a plastic bag.
- In separate bags, store the dry parmesan cheese and oil or butter (if using).
- Boil about 3 cups of water and transfer into a bowl. Add in all the ingredients except oil and cheese.
- Mix and allow to sit in a cozy for 15 minutes until well-rehydrated. When the water is absorbed, add the cheese for improved texture and oil if you desire. Enjoy.
Nutrition
| Per 1 oz (28 g) | Per 100 g | |
|---|---|---|
| Energy | 130 kcal | 459 kcal |
| Protein | 6.9 g | 24.5 g |
| Fat | 6.2 g | 21.8 g |
| saturated | 2.3 g | 7.9 g |
| Carbohydrate | 10.6 g | 37.5 g |
| sugars | 1.6 g | 5.6 g |
| Fibre | 1.1 g | 3.9 g |
| Sodium | 79 mg | 278 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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