Directions:
- Sauté onion and garlic in hot oil in a 10-inch skillet over medium heat 5 minutes or until vegetables are tender. Stir in pasta sauce, egg noodles, and 1 cup water. Bring to a boil; reduce heat to medium to medium low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is just tender and liquid is almost absorbed. Stir in salt and crushed red pepper.
- Stir together ricotta and 1/2 cup shredded cheese. Drop by heaping tablespoonfuls over pasta. Sprinkle with remaining 1/2 cup cheese.
- Cook, covered, over low heat 5 minutes or until thoroughly heated and cheese is melted. Remove from heat, and let stand 5 minutes. Sprinkle with basil, if desired.
- Note: For testing purposes only, we used Classico Tomato & Basil Pasta Sauce and Ronzoni Healthy Harvest Extra Wide Noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.64 Kcal (1958 kJ) | ||
| Calories from fat | 334.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.16g | 57% | |
|---|---|---|---|
| Cholesterol | 82.98mg | 28% | |
| Sodium | 871.88mg | 36% | |
| Potassium | 327.16mg | 7% | |
| Total Carbs | 13.27g | 4% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 21.94g | 44% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 490.9mg | 49% | |
| Amount Per 100 g | |||
| Calories | 170.62 Kcal (714 kJ) | ||
| Calories from fat | 122.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.56g | 57% | |
|---|---|---|---|
| Cholesterol | 30.28mg | 28% | |
| Sodium | 318.12mg | 36% | |
| Potassium | 119.37mg | 7% | |
| Total Carbs | 4.84g | 4% | |
| Sugars | 1.35g | 15% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 8g | 44% | |
| Vitamin C | 4.3mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 179.1mg | 49% | |
* 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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