Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Sauce | not in our table | 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 lb. rigatoni
- 1 lb. ground beef
- 2 (26 oz) spaghetti sauce
- 1 (15 oz) container ricotta cheese
- 4 C. Mozzarella cheese
- 1/2 C. shredded Parmesan cheese
- 2 eggs
Directions
Cook rigatoni according to package directions. Preheat oven to 350F.
In saucepan, over medium heat, cook beef until browned. Add sauce, cover and simmer 5 minutes.
In medium bowl, combine ricotta cheese, 1 C. Mozzarella cheese, Parmesan cheese and eggs.
Spread 1 C. sauce mixture on bottom of lightly greased 9x13 baking dish. Top with half cooked rigatoni, half ricotta cheese mixture and half remaining sauce mixture. Sprinkle remaining Mozzarella cheese on top.
Repeat layering, ending with sauce mixture.
Bake uncovered about 45 minutes or until hot and bubbly.
Let stand for 15 minutes.
Serve with Parmesan cheese if desired.