Directions:
- Do ahead: Combine the tomatoes, basil, salt, and minced garlic. Let stand at room temperature for one to two hours, stirring occasionally.
- In another bowl, mix ricotta with the whipping cream and season with the nutmeg and pepper. Add the fontina and mozzarella cheeses. Let stand while cooking pasta.
- Cook pasta according to package directions for al dente. While the pasta cooks, drain most of the liquid from the tomato mixture above, leaving it just moist. When ready, drain pasta.
- In large bowl, add the hot pasta, the 2 tablespoons olive oil, and the cheese mixture. Toss till cheese melts. Spoon tomato mixture across the top but do not stir yet.
- At table, toss the pasta mixture and sprinkle with grated parmesan cheese just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.67 Kcal (1510 kJ) | ||
| Calories from fat | 176.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.63g | 30% | |
|---|---|---|---|
| Cholesterol | 55.09mg | 18% | |
| Sodium | 1028.91mg | 43% | |
| Potassium | 584.34mg | 12% | |
| Total Carbs | 11.15g | 4% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 18.59g | 37% | |
| Vitamin C | 29.7mg | 49% | |
| Iron | 0.2mg | 1% | |
| Calcium | 441.3mg | 44% | |
| Amount Per 100 g | |||
| Calories | 96.52 Kcal (404 kJ) | ||
| Calories from fat | 47.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 30% | |
|---|---|---|---|
| Cholesterol | 14.74mg | 18% | |
| Sodium | 275.35mg | 43% | |
| Potassium | 156.38mg | 12% | |
| Total Carbs | 2.98g | 4% | |
| Sugars | 1.79g | 27% | |
| Dietary Fiber | 0.62g | 9% | |
| Protein | 4.98g | 37% | |
| Vitamin C | 7.9mg | 49% | |
| Iron | 0.1mg | 1% | |
| Calcium | 118.1mg | 44% | |
* 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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