I skipped the bread-crumb topping, and this was still to-die- for delicious. Cook's Illustrated says it's critical to cook the pasta until it is tender--just past the al dente stage. For this recipe, overcooking the pasta is better than undercooking because undercooked pasta will release starch into the sauce and make it gritty. Whole, low-fat, and skim milk all work in this recipe (I used evaporated milk and loved it--some was low fat evaporated). You can halve this recipe and broil in an 8-inch square, heatproof baking dish. If desired, serve with celery salt or hot sauce. Recipe courtesy of Entertaining by Cook's Illustrated, February 2011.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving(s) (274g) | ||
Recipe Makes: 8 serving(s) | ||
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Calories: 590 | ||
Calories from Fat: 281 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 89.1mg | 27 % | |
Sodium 611mg | 21 % | |
Potassium 407mg | 11 % | |
Total Carbohydrate 50.5g | 15 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 48.3g | ||
Protein 26.5g | 38 % | |
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: 590
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