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italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3125 kcal 156 %
  • Fat 104 g 161 %
  • Saturated 53 g 265 %
  • Carbs 393 g 131 %
  • Fiber 26 g 103 %
  • Protein 152 g 305 %
  • Cholesterol 1383 mg 461 %
  • Sodium 4004 mg 167 %
  • Calcium 1953 mg 195 %
  • Magnesium 739 mg 176 %
  • Potassium 4972 mg 106 %
  • Iron 25 mg 138 %
  • Zinc 16 mg 144 %
  • Phosphorus 2564 mg 366 %
  • Vitamin A 3384 µg 376 %
  • Vitamin C 254 mg 282 %
  • Thiamin (B1) 1 mg 83 %
  • Riboflavin (B2) 4 mg 291 %
  • Niacin (B3) 12 mg 76 %
  • Vitamin B6 3 mg 204 %
  • Folate equivalent (total) 1134 µg 284 %
  • Vitamin B12 6 µg 264 %
  • Vitamin D 7 µg 46 %
  • Vitamin E 15 mg 101 %
  • Vitamin K 2213 µg 1844 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pasta Cake

Ingredients

  • Unsalted butter, for pan
  • Coarse salt
  • 1 pound ziti pasta
  • 1 roasted red pepper, stemmed, seeded, and coarsely chopped
  • One 16-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups ricotta cheese
  • 6 large eggs, lightly beaten
  • 4 basil leaves, torn
  • 3/4 cup freshly grated pecorino cheese
  • 1 clove garlic, minced
  • 1 pinch of freshly grated nutmeg
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

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