8 Ingredients
  • Extra-virgin olive oil, for baking dish
  • 1 pound rigatoni
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons fresh oregano leaves
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1/2 medium onion, halved and thinly sliced
  • 1 cup grated Parmesan
  • Coarse salt and ground pepper
Nutrition
377
19% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

13% 8

Saturated

15% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

21% 62

Carbs (net)

- 56

Fiber

24% 6

Sugars

- 7

Sugars, added

- 0

Protein

31% 15

Cholesterol

3% 10

Sodium

16% 387

Calcium

25% 248

Magnesium

18% 75

Potassium

15% 707

Iron

18% 3

Zinc

15% 2

Phosphorus

39% 275

Vitamin A

5% 42

Vitamin C

23% 21

Thiamin (B1)

15% 0

Riboflavin (B2)

12% 0

Niacin (B3)

18% 3

Vitamin B6

33% 0

Folate equivalent (total)

10% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

18% 3

Vitamin E

14% 2

Vitamin K

16% 19
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