Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
536
Calories
24g
Protein
23g
Fat
59g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 1 pound conchiglie rigate (shells)
- 2 cups heavy cream
- 1 cup diced tomatoes (from one 14-ounce can)
- 1/3 pound fresh mozzarella, thinly sliced
- ½ cup grated Pecorino Romano, plus extra for garnish (1 1/2 ounces)
- ½ cup coarsely fontina cheese, coarsely grated (1 1/2 ounces)
- ¼ cup crumbled gorgonzola (1 1/2 ounces)
- ½ teaspoon salt, plus more for the pasta
- 6 basil leaves, chopped
- ¼ cup thinly sliced scallions for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes