Untried
Preheat oven to 160c. Cook pasta in a large saucepan of salted boiling water until al dente. Drain and keep warm. Blanch spinach in a saucepan of boiling water. Drain and squeeze to remove excess moisture. Combine ricotta, evaporated milk, egg, salt, pepper and parsley. Divide half the pasta between 2 x 2 1/2 cup capacity oven dishes. Top each with some spinach then some ricotta mixture. Repeat, finishing with remaining ricotta mixture. Sprinkle with cheddar. Bake for 20 minutes or until golden. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2661 Calories From Fat: 665 Total Fat: 74g Cholesterol: 473.4mg Sodium: 1152.7mg Potassium: 1526.5mg Carbohydrates: 346g Fiber: 14.2g Sugar: 28.8g Protein: 138.4g
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Serving Size: 1 recipe (1773g) | ||
Recipe Makes: 4 | ||
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Calories: 3226 | ||
Calories from Fat: 1202 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 133.6g | 178 % | |
Saturated Fat 76.4g | 382 % | |
Monounsaturated Fat 36.9g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 932.2mg | 287 % | |
Sodium 2834.8mg | 98 % | |
Potassium 6104.4mg | 161 % | |
Total Carbohydrate 298.7g | 88 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 282.8g | ||
Protein 213.9g | 306 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3226
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