Pepperoni Rigatoni Bake Recipe

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Ingredients:

Serving

1 (16 oz) package rigatoni pasta
1 cup whole milk
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 (15 oz) container ricotta cheese
4 large eggs
4 oz pepperoni , sliced then cut into slivers
1 (10 oz) package frozen peas
1/2 tsp salt
1/2 tsp black pepper

Directions:

Cook pasta as label directs.
Preheat oven to 375 degrees. Grease 3 to 3 1/2 quart casserole or 13 x 9 glass baking dish.
In large bowl, lightly beat eggs with wire whisk. Stir in all the rest of the ingredients.
Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Pour into the casserole dish. Bake, uncovered, 20 to 25 minutes or till edges are golden and center is almost set. Let stand 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	267.99 Kcal (1122 kJ)
Calories from fat	153.43 Kcal
		% Daily Value*
Total Fat	17.05g	26%
Cholesterol	164.88mg	55%
Sodium	990.87mg	41%
Potassium	217.35mg	5%
Total Carbs	6.23g	2%
Sugars	2.68g	11%
Dietary Fiber	0.76g	3%
Protein	23.22g	46%
Vitamin C	1mg	2%
Iron	2.5mg	14%
Calcium	450.2mg	45%

Amount Per 100 g
Calories	187.14 Kcal (784 kJ)
Calories from fat	107.14 Kcal
		% Daily Value*
Total Fat	11.9g	26%
Cholesterol	115.14mg	55%
Sodium	691.95mg	41%
Potassium	151.78mg	5%
Total Carbs	4.35g	2%
Sugars	1.87g	11%
Dietary Fiber	0.53g	3%
Protein	16.22g	46%
Vitamin C	0.7mg	2%
Iron	1.7mg	14%
Calcium	314.4mg	45%

* 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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