Photo: Sam Loyd
Baked Ziti with Pork Ragù
9 ingredients
Serves 6.
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You can roast the eggplant up to 1 day in advance. Store in an airtight container or a resealable plastic bag in the refrigerator. Select young eggplant with taut skin and even coloring.
Estimated Nutrition (whole recipe, rough)
842
Calories
50g
Protein
45g
Fat
59g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tbs. olive oil
- 1/2 tsp. plus 2 Tbs. salt
- 1/2 tsp. freshly ground pepper
- 3 small eggplant, cut into chunks
- 3/4 lb. ziti, penne or other tubular pasta
- 2 cups pork ragù, homemade (see related recipe at left) or purchased
- 2 tomatoes, chopped
- 1/2 lb. fresh mozzarella cheese, cut into small pieces
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes