Directions:
- Cook elbows in plenty of boiling salted water until al dente, about 12 minutes. Drain.
- Meanwhile, heat the ricotta in a wide saucepan over low heat; stir in the tomato meat sauce and cloves. Heat through, stirring over low heat.
- In a large bowl, stir the drained elbows, warmed ricotta, mozzarella, Parmesan, Romano and parsley together.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.39 Kcal (1505 kJ) | ||
| Calories from fat | 52.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 21.9mg | 7% | |
| Sodium | 1378.63mg | 57% | |
| Potassium | 363.71mg | 8% | |
| Total Carbs | 54.39g | 18% | |
| Sugars | 7.93g | 32% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 22.04g | 44% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 2.4mg | 13% | |
| Calcium | 459.1mg | 46% | |
| Amount Per 100 g | |||
| Calories | 221.11 Kcal (926 kJ) | ||
| Calories from fat | 32.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 9% | |
|---|---|---|---|
| Cholesterol | 13.47mg | 7% | |
| Sodium | 848.19mg | 57% | |
| Potassium | 223.77mg | 8% | |
| Total Carbs | 33.46g | 18% | |
| Sugars | 4.88g | 32% | |
| Dietary Fiber | 2.08g | 14% | |
| Protein | 13.56g | 44% | |
| Vitamin C | 4.1mg | 11% | |
| Iron | 1.5mg | 13% | |
| Calcium | 282.5mg | 46% | |
* 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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