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Add a photoRaciónes: 6
Ingredientes
- 16 ounce. lg. rigatoni
- 2 (30 ounce.) tomato sauce
- 2 to 3 (5 ounce.) pkg. Romano cheese
- Italian style bread crumbs
- Minced fresh parsley
- Oregano
- Sliced Mozzarella
- Fresh sliced tomatoes
- Extra virgin olive oil
- Salt
Direcciones
- Cook the pasta al dente and dress with a little tomato sauce.
- Cover the bottom of a baking dish with tomato sauce, a layer of pasta, a layer of grated Romano cheese, Italian style bread crumbs, minced fresh parsley and oregano. Cover with a layer of sliced Mozzarella. Repeat layers.
- Over the last layer, arrange fresh sliced tomatoes, sprinkle a little salt, a little grated Romano cheese, parsley, oregano and bread crumbs. Dribble a little extra virgin olive oil over the top. Bake in warm 325 degree oven for 45 min to an hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 6 servings | |
| Calories 315 | |
| Calories from Fat 154 | 49% |
| Total Fat 17.52g | 22% |
| Saturated Fat 10.83g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 2225mg | 93% |
| Potassium 1047mg | 30% |
| Total Carbs 18.39g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 13.12g | 9% |
| Protein 23.77g | 38% |
