Four-Cheese Baked Pasta with Sun-Dried Tomatoes

Four-Cheese Baked Pasta with Sun-Dried Tomatoes
16 Ingredients
  • Kosher salt
  • 1 28-ounce can whole plum tomatoes, crushed by hand
  • 1 pound mezzi rigatoni
  • 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
  • 1 pound part-skim mozzarella cheese, cubed
  • 1 1/2 cups grated asiago cheese (about 6 ounces)
  • 8 ounces part-skim ricotta cheese
  • 1 head garlic
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 onion, chopped
  • 1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
Nutrition
675
34% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

47% 30

Saturated

81% 16

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

22% 65

Carbs (net)

- 60

Fiber

22% 5

Sugars

- 9

Sugars, added

- 0

Protein

72% 36

Cholesterol

27% 82

Sodium

40% 953

Calcium

75% 747

Magnesium

21% 89

Potassium

18% 829

Iron

17% 3

Zinc

36% 4

Phosphorus

94% 655

Vitamin A

31% 275

Vitamin C

31% 27

Thiamin (B1)

21% 0

Riboflavin (B2)

35% 0

Niacin (B3)

20% 3

Vitamin B6

30% 0

Folate equivalent (total)

23% 91

Folate (food)

- 72

Folic acid

- 11

Vitamin B12

34% 1

Vitamin D

118% 18

Vitamin E

13% 2

Vitamin K

79% 95

Sugar alcohols

- 0

Water

- 215
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