Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.
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|Serving Size: 1 Recipe (1337g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 118 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 46.4mg||14 %|
|Sodium 336.8mg||12 %|
|Potassium 377.7mg||10 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 25g|
|Protein 19.1g||27 %|
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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: 297
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