Directions:
- Cook rigatoni in boiling salted water until al dente; drain well and stir in a little vegetable oil. Cool slightly.
- Preheat oven to 375*.
- In a bowl combine ricotta and parmesan. Add salt and nutmeg to taste. Using a cake decorating bag with a 1/2-3/4 inch nozzle, stuff each tube with the ricotta filling.
- Place tubes in a greased, shallow ovenproof dish and pour butter over the tubes evenly. Sprinkle with some of the parmesan cheese and toss in a couple of sage leaves. Bake for 15 minutes.
- Transfer to a warm serving plate, replace the sage leaves with fresh ones and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.47 Kcal (1689 kJ) | ||
| Calories from fat | 281.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.24g | 48% | |
|---|---|---|---|
| Cholesterol | 95.5mg | 32% | |
| Sodium | 352.55mg | 15% | |
| Potassium | 107.69mg | 2% | |
| Total Carbs | 27.34g | 9% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 19.47g | 39% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 19.2mg | 107% | |
| Calcium | 369.7mg | 37% | |
| Amount Per 100 g | |||
| Calories | 213.03 Kcal (892 kJ) | ||
| Calories from fat | 148.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.49g | 48% | |
|---|---|---|---|
| Cholesterol | 50.42mg | 32% | |
| Sodium | 186.14mg | 15% | |
| Potassium | 56.86mg | 2% | |
| Total Carbs | 14.43g | 9% | |
| Sugars | 0.5g | 4% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 10.28g | 39% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 10.1mg | 107% | |
| Calcium | 195.2mg | 37% | |
* 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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