Rigatoni Ricotta Bake

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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
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Number of Servings: 6


    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


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.

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