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Rigatoni with Cheese and Broccoli  (Not yet rated)

A simple pasta dish with Italian cheeses.

Cal: 618 Fat: 17g Carbs: 87g Protein: 30g Fiber: 8g
More Nutrition...

Original recipe serves 5

Ingredients (serves 10)

½ 2x 3x Reset

  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 52 ounces tomato sauce ; (1 jar)
  • 6 cups broccoli ; florets
  • 32 ounces rigatoni
  • 1 cup parmesan cheese ; grated
  • 30 ounces ricotta cheese
  • In My Kitchen

  • You will also need: saucepan


    In a large bowl, combine salt, pepper and cheeses. Set aside. Heat sauce in a saucepan over low heat, stirring. While sauce is cooking, cook rigatoni according to package directions. Add broccoli during last 2 minutes of cooking. Drain and return to pot. Add cheese mixture to rigatoni and mix well. Transfer to a serving platter and top with sauce. Serves 4-6.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 618.1
    Total Sugars: 12.3g
    Carb.: 87.1g
    Fiber: 7.6g
    Total Fats: 17g
    Cholesterol: 52.7mg
    Protein: 30.2g
    Sodium: 1047.3mg

    *Data provided by USDA

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     Your rating *
    (Not yet rated) Dimple on 2015-12-02

    I got so confused by your reueqst for actual information that I almost unapproved your comment and slammed the laptop closed. I decided to tough it out. Go me.I used a 4:1 ratio for the tomatoes vs stock. It adds depth if you're not planning on simmering with wine, meat, or some other flavor enhancing goodness. Also helps get rid of the canned taste when you're too lazy to use real tomatoes.Also, I was out of beef stock. I'dve used that first.oh and yes.. on an unrelated front. poop, indeed.