one skillet
Preheat oven to 375ยบ F.
Place tomatoes in a large, deep (oven proof) skillet and add garlic and oil. Bring to a boil and season with salt and pepper.
Reduce to a simmer and cook on medium-low for 10-12 minutes, or until sauce has thickened significantly.
In a medium bowl, mix egg and ricotta together. Add salt and pepper to your liking.
Carefully pour your sauce (around 5 cups) into a heatproof bowl, leaving about 3/4 cup still in the skillet. Swirl skillet to make sure sauce evenly coats the bottom.
Cover sauce with a single layer of noodles. (Feel free to break them up to make it easier to cover the pan without leaving gaps.)
Place an even layer of ricotta mixture on top of noodles, then add 1-1 1/2 cups of tomato sauce over the cheese.
Continue with remaining noodles, ricotta mixture and sauce, making at least three layers.
Sprinkle mozzarella and parmesan over the top and bake for 40 minutes, or until golden and bubbling.
Remove from oven and garnish with basil, let cool 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 32 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11mg | 3 % | |
Sodium 192mg | 7 % | |
Potassium 35.7mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.1g | ||
Protein 5.1g | 7 % | |
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: 61
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