The one we made for Michelle and Geoff. Great!
Doubled recipe and baked in 11x 13 inch pan.
Made my own marinara (one 28 ounce can whole tomatoes, 2 Tbl. tomato paste, 1/4 cup fresh basil, oregano, half an onion, 2 cloves garlic, wine, red pepper flakes, salt/pepper.
Saute onion and garlic until almost translucent. Add rest of ingredients. Simmer 45 minutes.
Used half full fat ricotta and half low fat. Used all ricotta mixture in 2 layers and added parmesan on top layer. Baked 374 for 35 minutes covered, 10 minutes uncovered.
Add mushrooms next time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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