Estimated Nutrition (whole recipe, rough)
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons garlic, minced
- 1 cup yellow onion, small diced
- 1½ pounds white mushrooms, quartered
- ½ cup red wine
- pinch crushed red pepper (optional)
- 2 pounds Italian sausage, cut into small, bite-sized pieces
- 1 pound frozen spinach, defrosted and squeezed dry
- 1 pound ricotta cheese
- 1 egg
- ½ cup Parmigiano-Reggiano cheese, grated
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 pound rigatoni pasta
- 2 jars (26 ounces each) prepared marinara sauce
- ½ pound mozzarella, shredded
Directions
Heat one tablespoon of the olive oil in a sauté pan.
Add the garlic, onions and mushrooms and sauté until the mushrooms have released most of their liquid and the onions are translucent.
Add the red wine and crushed red pepper and continue to cook until the red wine has evaporated.
Remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the same pan and add the sausage.
Cook until the sausage is fully cooked and browned.
Remove from the pan and add to the mushroom mixture.
In a large bowl, combine the spinach, ricotta cheese, egg, Parmigiano-Reggiano cheese, salt and black pepper and mix well.
Add the mushrooms and sausage to this mixture.
Meanwhile, cook the pasta in rapidly boiling water until al dente and drain.
Add the cooked pasta and marinara sauce to the ricotta mixture and mix well until fully combined.
Transfer to a roasting pan and top with the mozzarella cheese.
Cover with aluminum foil and bake in a 350°F oven for approximately 30 minutes.
Remove the foil and continue to bake until browned on top and fully heated through.