Directions:
- Coat a 6-inch springform pan with vegetable cooking spray; sprinkle with breadcrumbs.
- Beat cream cheese at medium speed with an electric mixer until smooth; gradually add milk, beating until smooth. Add eggs, 1 at a time, beating well after each addition.
- Stir in sauce mix and next 3 ingredients. Pour into prepared pan.
- Bake at 325° for 55 to 60 minutes or until almost set. Cool completely in pan; remove from pan. Cover and chill 8 hours. Garnish, if desired, and serve with toasted baguette slices.
- Note: In testing we used Knorr Parma Rosa pasta sauce mix.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.88 Kcal (1838 kJ) | ||
| Calories from fat | 261.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.01g | 45% | |
|---|---|---|---|
| Cholesterol | 430.35mg | 143% | |
| Sodium | 564.44mg | 24% | |
| Potassium | 428.34mg | 9% | |
| Total Carbs | 20.99g | 7% | |
| Sugars | 8.99g | 36% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 22.74g | 45% | |
| Vitamin C | 32.4mg | 54% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 10.2mg | 57% | |
| Calcium | 312mg | 31% | |
| Amount Per 100 g | |||
| Calories | 123.79 Kcal (518 kJ) | ||
| Calories from fat | 73.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 45% | |
|---|---|---|---|
| Cholesterol | 121.38mg | 143% | |
| Sodium | 159.2mg | 24% | |
| Potassium | 120.81mg | 9% | |
| Total Carbs | 5.92g | 7% | |
| Sugars | 2.53g | 36% | |
| Dietary Fiber | 0.49g | 7% | |
| Protein | 6.41g | 45% | |
| Vitamin C | 9.1mg | 54% | |
| Iron | 2.9mg | 57% | |
| Calcium | 88mg | 31% | |
* 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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