Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 cup (125 g/4.4 oz) uncooked penne pasta
- 1 cup (300 g/11 oz) ricotta cheese
- 4 eggs , separated and brought to room temperature
- ¼ cup (½ stick/125 g/4.4 oz) unsalted butter , melted
- ⅛ tsp cream of tartar
- 1 pinch salt
- ¼ tsp freshly-ground black pepper
- 1 tsp minced garlic
- 1 tbsp flat-leaf parsley , finely chopped
- ½ cup (60 g/2.1 oz) grated mozzarella cheese
- 1 ½ cups (400 g/14 oz) tomato paste
- 4 leaves fresh basil
Directions
Preheat the oven to 375 °F (191 °C) .
In a gallon of salted, boiling water, cook pasta until al dente . Drain and rinse with cold water. Set aside.
Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.
In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.
Pour into a parchment -lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil . Bake in the center of the oven for 15 minutes.
Remove foil and lower temperature to 350 °F (177 °C) . Bake for another 30 minutes or until browned and bubbly on top.
Place serving portions onto plates and garnish with basil. Serve warm.