Baked Rigatoni with Spinach, Ricotta, and Fontina

Baked Rigatoni with Spinach, Ricotta, and Fontina
9 Ingredients
  • 1 lb. rigatoni
  • 3 tbsp. olive oil
  • 1 package (10-ounce) frozen spinach
  • 2 c. (about 1 pound) ricotta
  • 5 tbsp. grated Parmesan
  • ½ tsp. grated nutmeg
  • ¾ tsp. salt
  • ¼ tsp. fresh-ground black pepper
  • 6 oz. Fontina
Nutrition
960
48% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

69% 45

Saturated

112% 22

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 3

Carbs

31% 92

Carbs (net)

- 87

Fiber

21% 5

Sugars

- 4

Sugars, added

- 0

Protein

94% 47

Cholesterol

40% 119

Sodium

36% 857

Calcium

77% 774

Magnesium

34% 143

Potassium

17% 814

Iron

23% 4

Zinc

48% 5

Phosphorus

100% 699

Vitamin A

68% 616

Vitamin C

22% 20

Thiamin (B1)

16% 0

Riboflavin (B2)

44% 1

Niacin (B3)

17% 3

Vitamin B6

31% 0

Folate equivalent (total)

44% 176

Folate (food)

- 176

Folic acid

- 0

Vitamin B12

55% 1

Vitamin D

4% 1

Vitamin E

22% 3

Vitamin K

293% 351
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