Directions:
- In a big skillet, heat oil over medium heat.
- Cook onion and green pepper until tender.
- Add next 12 ingredients.
- Simmer, uncovered, for 30 minutes.
- Remove bay leaf.
- Toss rigatoni with butter.
- Mix eggs, ricotta and Parmesan cheese.
- Stir into the rigatoni mixture and transfer to a 13x9 inch casserole dish.
- Top with tomato mixture.
- Bake at 350 degrees for 30-40 minutes or until heated well.
- Sprinkle with additional Parmesan cheese, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.43 Kcal (609 kJ) | ||
| Calories from fat | 81.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 14% | |
|---|---|---|---|
| Cholesterol | 46.89mg | 16% | |
| Sodium | 645.62mg | 27% | |
| Potassium | 125.01mg | 3% | |
| Total Carbs | 18.88g | 6% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 7.14g | 14% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 11.9mg | 66% | |
| Calcium | 108.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 119.12 Kcal (499 kJ) | ||
| Calories from fat | 66.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 14% | |
|---|---|---|---|
| Cholesterol | 38.41mg | 16% | |
| Sodium | 528.83mg | 27% | |
| Potassium | 102.4mg | 3% | |
| Total Carbs | 15.46g | 6% | |
| Sugars | 1.97g | 10% | |
| Dietary Fiber | 1.39g | 7% | |
| Protein | 5.85g | 14% | |
| Vitamin C | 8.4mg | 17% | |
| Iron | 9.8mg | 66% | |
| Calcium | 88.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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