12 Ingredients
  • 2 thirty-five-ounce cans plum tomatoes (about 6 cups)
  • 3 tablespoons extra-virgin olive oil, plus more for the baking sheet
  • 2 finely chopped medium garlic cloves
  • 1 tablespoon coarse salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 20 fresh basil leaves, 8 torn, 12 whole
  • 3 pounds fresh ricotta cheese
  • 3/4 grated cup (2 1/2 ounces) Parmigiano-Reggiano cheese
  • 8 tablespoons unsalted butter, softened
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 pound grated mozzarella cheese
  • pasta
Nutrition
394
20% daily value
12 servings
                                       
                                            vegetarian
     

Fat

50% 33

Saturated

94% 19

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 1

Carbs

2% 7

Carbs (net)

- 6

Fiber

4% 1

Sugars

- 2

Sugars, added

- 0

Protein

38% 19

Cholesterol

34% 101

Sodium

22% 530

Calcium

40% 399

Magnesium

7% 28

Potassium

7% 317

Iron

4% 1

Zinc

19% 2

Phosphorus

44% 306

Vitamin A

32% 285

Vitamin C

11% 10

Thiamin (B1)

4% 0

Riboflavin (B2)

24% 0

Niacin (B3)

4% 1

Vitamin B6

10% 0

Folate equivalent (total)

7% 28

Folate (food)

- 28

Folic acid

- 0

Vitamin B12

25% 1

Vitamin D

146% 22

Vitamin E

9% 1

Vitamin K

12% 15

Sugar alcohols

- 0

Water

- 160
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