Broccoli Ricotta Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 serving Part skim milk riccotta cheese (by LIBRA3408) 4 oz Mozzarella Cheese, part skim milk 1 cup GREAT VALUE , Radiatore pasta (by MODREAMWEAVER) 3 tbsp Extra Virgin Olive Oil 6 tsp Kraft Parmesan & Romano Cheese 100% Real Grated 2 stalk, large (11"-12" long) Broccoli, cooked 2 large Egg, fresh, whole, raw 6 cup GREAT VALUE , Radiatore pasta (by MODREAMWEAVER)
Boil chopped broccoli for two minutes then scoop out and quickly pan fry with olive oil and pepper. In still-boiling water, cook pasta partially (4–5 minutes). Spray a 9x13-inch pan with olive oil cooking spray and sprinkle grated Romano cheese on bottom and sides. Layer pasta, broccoli, ricotta, mozzarella and drizzles of olive oil, ending with pasta. Beat two eggs and remaining Romano cheese and drizzle over pasta and finish with a drizzle of olive oil. Bake at 425˚ for 20 minutes.
Serving Size: serves 6-8
Serving Size: serves 6-8
Nutritional Info Amount Per Serving
- Calories: 351.1
- Total Fat: 11.0 g
- Cholesterol: 60.3 mg
- Sodium: 152.0 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 4.0 g
- Protein: 14.2 g
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