Rigatoni Ricotta Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 444.5
- Total Fat: 19.1 g
- Cholesterol: 86.9 mg
- Sodium: 432.1 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 4.7 g
- Protein: 29.8 g
View full nutritional breakdown of Rigatoni Ricotta Bake calories by ingredient
Number of Servings: 6
Ingredients
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Ground Turkey, .6 lbs or between 1/2 and 3/4 lb
*Ronzoni, Whole Wheat Penne Rigate, 8 oz
Ricotta Cheese, whole milk, 1.5 cup
Onions, raw, 1/2 large
Tomato Sauce, .75 cup
Red Wine, 8 fl oz
Garlic, 2 clove
Mozzarella Cheese, part skim milk, 8 oz
Directions
Preheat oven to 350 degrees. Add onions and turkey into one pan - cook until brown. Once browned, add sauce, garlic, and wine and simmer for about ten minutes In another pan boil water and add penne when at a rolling boil. Just before pasta is al dente (still a little firm), drain water. In a 9" round casserole dish (or equivalent), combine turkey mixture, Ricotta, and drained pasta. Layer the mozzarella cheese on top and place in the oven for about 20 or 30 minutes. Allow to stand for 5 to 10 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user ALYSANIA.
Number of Servings: 6
Recipe submitted by SparkPeople user ALYSANIA.
Member Ratings For This Recipe
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