Baked Pasta with Tomatoes and Parmesan

Baked Pasta with Tomatoes and Parmesan
Baked Pasta with Tomatoes and Parmesan
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  • cook: 0 hr
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  • Summary

    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

    Tags

    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

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