11 Ingredients
  • 1 pound small shell pasta
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
  • 3 large cloves garlic
  • 1/2 small to medium yellow onion
  • 1 (28-ounce) can crushed Italian tomatoes, any brand
  • 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
  • Salt and pepper
  • 1 cup store bought basil pesto sauce
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
  • 1/2 pound fresh mozzarella
Nutrition
724
36% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

56% 37

Saturated

64% 13

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

23% 69

Carbs (net)

- 63

Fiber

25% 6

Sugars

- 6

Sugars, added

- 0

Protein

60% 30

Cholesterol

20% 61

Sodium

42% 1012

Calcium

54% 538

Magnesium

18% 74

Potassium

12% 546

Iron

20% 4

Zinc

29% 3

Phosphorus

63% 439

Vitamin A

19% 169

Vitamin C

21% 18

Thiamin (B1)

72% 1

Riboflavin (B2)

27% 0

Niacin (B3)

15% 2

Vitamin B6

26% 0

Folate equivalent (total)

9% 36

Folate (food)

- 36

Folic acid

- 0

Vitamin B12

46% 1

Vitamin D

80% 12

Vitamin E

11% 2

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 196
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