Ricotta Vegetable Rigatoni Bake Recipe

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Ricotta Vegetable Rigatoni Bake
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees. Grease a 13x9 in baking pan. Cook rigatoni in a large pot of boiling water 8-10min. Drain.
  2. Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and cook and stir until soft. Add asparagus, artichoke hearts and 1 tsp of garlic. Cook 2 minutes or until asparagus is crisp-tender. Remove skillet from heat and stir in cooked pasta. Pour into baking dish.
  3. In a medium bowl combine ricotta, 1 cup of cheese, basil, milk and remaining garlic. Add salt and pepper to taste. Spread over pasta mixture and sprinkle with remaining cheese.
  4. Bake 20 minutes or until cheese is melted and golden. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.4 Kcal (1069 kJ)
Calories from fat 148.74 Kcal
% Daily Value*
Total Fat 16.53g 25%
Cholesterol 55.78mg 19%
Sodium 194.35mg 8%
Potassium 261.41mg 6%
Total Carbs 23.78g 8%
Sugars 2.63g 11%
Dietary Fiber 2.26g 9%
Protein 15.41g 31%
Vitamin C 3.3mg 5%
Iron 15.2mg 85%
Calcium 266.3mg 27%
Amount Per 100 g
Calories 118.29 Kcal (495 kJ)
Calories from fat 68.89 Kcal
% Daily Value*
Total Fat 7.65g 25%
Cholesterol 25.83mg 19%
Sodium 90.01mg 8%
Potassium 121.07mg 6%
Total Carbs 11.02g 8%
Sugars 1.22g 11%
Dietary Fiber 1.05g 9%
Protein 7.14g 31%
Vitamin C 1.5mg 5%
Iron 7.1mg 85%
Calcium 123.3mg 27%

* 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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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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