Baked Rigatoni With Eggplant, Tomatoes And Ricotta Recipe

Recipe By Food & Wine

Learn how to make Baked Rigatoni With Eggplant, Tomatoes And Ricotta.

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1hr total

ingredients serves

8
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Ingredients For Baked Rigatoni With Eggplant, Tomatoes And Ricotta Recipe

Nutrition
value
286
calories per serving
27 g Fat5 g Protein6 g Carbs4 g FiberOther

Current Totals

  • 27 g Fat
  • 5 g Protein
  • 6 g Carbs
  • 4 g Fiber

MacroNutrients

  • Carbs
    6 g
  • Protein
    5 g
  • Fiber
    4 g

Fats

  • Fat
    27 g

Vitamins & Minerals

  • Calcium
    117 mg
  • Iron
    1 mg
  • Vitamin A
    885 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    46 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    29 mg
  • Vitamin E
    4 mg
  • Copper
    0 mcg
  • Magnesium
    36 mg
  • Manganese
    1 mg
  • Phosphorus
    89 mg
  • Selenium
    6 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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