Heat oil in a large sucepan over medium low heat Add onion garlic and fennel seeds and sute until translucent about 5 minutes Mix in tomate paste and cook 1 minute Add tomato sauce water oregano an dsage Simmer until mixture thickens slight stirring occasionally about 10 minutes Sir in 1/4 cup P cheese Seson to take with s/p
Preheat oven to 450 Butter 9x13 glass baking dish in medicum bowl combine ricotta chees and egg Reserve 1/4 cup mmozarella for topping Add remaining mozzarella to ricotta cheese mixture and blend season with s/p
Spread 1/4 of toamte szcue over bottom o9f prepared dish Layer 1/3 pasta over Drop half of rictta cheese mixture over by spoomfuls Spread 1/4 of the suce over Repeat layering with another 1/3 pasta remaining cheese mixture 1/4 suace and remainign past Apread remaining suce over and sprinle with reservedf mozzareela and remining 1/4 cup P chees (Can be prepared 1 day ahead cover and refrigerate
cover casserole and bake until heated thru about 40 minutes
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Serving Size: 1 recipe (1538g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 2002 | ||
Calories from Fat: 549 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61g | 81 % | |
Saturated Fat 28.9g | 145 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 590.6mg | 182 % | |
Sodium 1856.9mg | 64 % | |
Potassium 2634.4mg | 69 % | |
Total Carbohydrate 267.1g | 79 % | |
Dietary Fiber 19.9g | 79 % | |
Sugars, other 247.3g | ||
Protein 114.8g | 164 % | |
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: 2002
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