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Baked Rotini Pasta With Ricotta Pesto Recipe

Baked Rotini Pasta With Ricotta Pesto Recipe

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Ingredients:

Serving

Directions:

Puree the basil leaves, almonds, garlic and salt together in a food processor.
With motor running, gradually add the olive oil thru the feeder tube.
Stir in 2 tablespoons of the Parmesan cheese and set aside.
Cook pasta in boiling salted water until still a little firm about 8 minutes, then drain.
In another bowl, combine pesto, ricotta, half the mozzarella and the black pepper.
Add the pasta and toss to blend.
Pour into a 1 1/2 quart shallow baking dish and top with the remaining 2 tablespoons of Parmesan and the rest of the mozzarella.
Bake at 350° for 30 minutes or until cheese is melted and bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	701.98 Kcal (2939 kJ)
Calories from fat	403.04 Kcal
		% Daily Value*
Total Fat	44.78g	69%
Cholesterol	108.7mg	36%
Sodium	955.23mg	40%
Potassium	363.91mg	8%
Total Carbs	30.33g	10%
Sugars	1.48g	6%
Dietary Fiber	3.26g	13%
Protein	45.41g	91%
Vitamin C	0.3mg	1%
Iron	96.4mg	536%
Calcium	1007.6mg	101%

Amount Per 100 g
Calories	197.3 Kcal (826 kJ)
Calories from fat	113.28 Kcal
		% Daily Value*
Total Fat	12.59g	69%
Cholesterol	30.55mg	36%
Sodium	268.47mg	40%
Potassium	102.28mg	8%
Total Carbs	8.53g	10%
Sugars	0.41g	6%
Dietary Fiber	0.92g	13%
Protein	12.76g	91%
Vitamin C	0.1mg	1%
Iron	27.1mg	536%
Calcium	283.2mg	101%

* 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.

Tastes

salty
savory
bitter
sweet

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