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
1087
54% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

84% 55

Saturated

96% 19

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

35% 104

Carbs (net)

- 95

Fiber

37% 9

Sugars

- 10

Sugars, added

- 0

Protein

90% 45

Cholesterol

30% 91

Sodium

63% 1519

Calcium

81% 807

Magnesium

27% 111

Potassium

17% 819

Iron

29% 5

Zinc

43% 5

Phosphorus

94% 659

Vitamin A

28% 253

Vitamin C

31% 28

Thiamin (B1)

108% 1

Riboflavin (B2)

40% 1

Niacin (B3)

22% 4

Vitamin B6

40% 1

Folate equivalent (total)

13% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

70% 2

Vitamin D

3% 0

Vitamin E

17% 3

Vitamin K

22% 27
Comments
 
×