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Baked Pasta with Tomatoes and Parmesan
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In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.
Ingredients
- 3/4 cup olive oil
- 1 pound rigatoni, or penne pasta
- 2 (28-ounce) cans, whole tomatoes, crushed, or 4 pounds very ripe summer tomatoes, cored and sliced 1/2 inch thick
- Coarse salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan-Reggiano cheese
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 815 % Daily Value *
- Total Fat: 45 g 69.06%
- Saturated Fat: 8 g 37.75%
- Trans Fat: 0 g %
- Cholesterol: 9 mg 2.87%
- Sodium: 187 mg 7.81%
- Calcium: 107 mg 10.75%
- Potassium: 215 mg 6.15%
- Magnesium: 0 mg 0%
- Iron: 4 mg 21.74%
- Zinc: 0 mg 0%
- Total Carbohydrate: 86 g %
- Dietary Fiber: 4 g 14.94%
- Sugar: 5 g
- Protein: 18 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 4.41%
- Vitamin C 3.25%
- Vitamin D 0.53%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat8
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch6
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total4 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
