Directions:
- In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf.
- Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture.
- Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.72 Kcal (912 kJ) | ||
| Calories from fat | 146.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.27g | 25% | |
|---|---|---|---|
| Cholesterol | 81.16mg | 27% | |
| Sodium | 663.79mg | 28% | |
| Potassium | 203.15mg | 4% | |
| Total Carbs | 7.78g | 3% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 10.56g | 21% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 0.7mg | 4% | |
| Calcium | 202.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 149.78 Kcal (627 kJ) | ||
| Calories from fat | 100.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 25% | |
|---|---|---|---|
| Cholesterol | 55.84mg | 27% | |
| Sodium | 456.65mg | 28% | |
| Potassium | 139.76mg | 4% | |
| Total Carbs | 5.35g | 3% | |
| Sugars | 1.68g | 10% | |
| Dietary Fiber | 0.69g | 4% | |
| Protein | 7.26g | 21% | |
| Vitamin C | 8.9mg | 21% | |
| Iron | 0.5mg | 4% | |
| Calcium | 139.6mg | 20% | |
* 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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