11 Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves large garlic, finely chopped
  • 1 can (6 ounces) tomato paste
  • 2 cans (28 ounces each) sunpeeled crushed tomatoes in puree
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni
  • 1 1/2 pounds whole-milk ricotta cheese
  • 1 pound fresh mozzarella cheese, cut into small cubes
Nutrition
526
26% daily value
10 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

37% 24

Saturated

67% 13

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

18% 54

Carbs (net)

- 48

Fiber

22% 6

Sugars

- 11

Sugars, added

- 0

Protein

54% 27

Cholesterol

25% 75

Sodium

34% 812

Calcium

48% 481

Magnesium

20% 83

Potassium

19% 874

Iron

21% 4

Zinc

28% 3

Phosphorus

64% 451

Vitamin A

23% 203

Vitamin C

21% 19

Thiamin (B1)

16% 0

Riboflavin (B2)

31% 0

Niacin (B3)

21% 3

Vitamin B6

33% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

23% 1

Vitamin D

2% 0

Vitamin E

22% 3

Vitamin K

14% 16
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