Vikalinka · by Julia Frey of Vikalinka★ 5.0 (1)
Pasta al Forno
NUTRITION · PER SERVING80M COOK
CAL 36%·PRO 65%
CARBS 75G42% OF CAL
7G FIBER55G OTHER13G TOTAL SUGAR
FAT 34G43% OF CAL
14G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked pasta casserole combining rigatoni, Italian sausage, and tomato sauce with ricotta and melted mozzarella cheese. Rich, warming, and perfect for feeding a crowd.
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View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 bell peppers (red, yellow or orange)
- 1 white onion
- 2 tbsp olive oil (divided)
- 450g / 1lb pasta (such as rigatoni)
- 450g / 1lb Italian sausage (casings removed)
- 1 tsp fennel seeds
- 400g / 14oz canned chopped tomatoes
- 500ml / 2 cups tomato passata (or crushed tomates)
- 4-5 basil leaves sliced (or 1/2 tsp dried basil)
- 1/2 tsp dried oregano
- 250g / 8oz ricotta cheese
- 150g / 5oz mozzarella cheese (fresh mozzarella balls sliced or shredded mozzarella)
- 2 tbsp Parmesan cheese (grated)
- Salt to taste
At a glance
PER SERVING · TIME 80M
CAL 36%·PRO 65%
CARBS 75G42% OF CAL
7G FIBER55G OTHER13G TOTAL SUGAR
FAT 34G43% OF CAL
14G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 1085mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 718mg
- Calcium
- 263mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1085MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.