Baked Pasta with Spinach, Ricotta, and Prosciutto recipes

Baked Pasta with Spinach, Ricotta, and Prosciutto recipes
9 Ingredients
  • 1 pound gemelli (or other pasta)
  • 6 ounces sliced prosciutto
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
  • 2 cups milk
  • 2 cups ricotta cheese
  • 1 garlic clove, minced
  • coarse salt
  • ground pepper
  • 1/2 cup grated Parmesan
Nutrition
591
30% daily value
6 servings
                                       
                                           
     

Fat

30% 20

Saturated

55% 11

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

23% 68

Carbs (net)

- 63

Fiber

19% 5

Sugars

- 7

Sugars, added

- 0

Protein

72% 36

Cholesterol

26% 77

Sodium

45% 1078

Calcium

49% 493

Magnesium

35% 145

Potassium

23% 1060

Iron

24% 4

Zinc

35% 4

Phosphorus

78% 546

Vitamin A

67% 600

Vitamin C

30% 27

Thiamin (B1)

30% 0

Riboflavin (B2)

48% 1

Niacin (B3)

20% 3

Vitamin B6

38% 0

Folate equivalent (total)

53% 213

Folate (food)

- 213

Folic acid

- 0

Vitamin B12

42% 1

Vitamin D

10% 2

Vitamin E

15% 2

Vitamin K

383% 460
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