Rigatoni Casserole
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INGREDIENTS
- 10 oz Sharp cheddar cheese; grated
- 1 cn (small) V-8? vegetable juice
- 1 Box rigatoni pasta
- 1 cn (large) tomatoes; peeled or
INSTRUCTIONS
1. Parboil rigatoni until slightly tender, still chewy. 2. Pam the casserole dish. 3. Mix together the pasta, tomatoes, grated cheese and pour 1 cup of tomato juice over all. 4. Bake uncovered at 450 for 1 hour. Recipe by: Deborah McHugh Posted to MC-Recipe Digest V1 #999 by njwwb
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (47g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 190 | ||
| Calories from Fat: 141 (74%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.7g | 21 % | |
| Saturated Fat 10g | 50 % | |
| Monounsaturated Fat 4.4g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 49.6mg | 15 % | |
| Sodium 293.4mg | 10 % | |
| Potassium 46.3mg | 1 % | |
| Total Carbohydrate 0.6g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.6g | ||
| Protein 11.8g | 17 % | |
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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. |
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Calories per serving: 190
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