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    You are in: Home / Recipes / Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese Recipe
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    Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on November 01, 2010

      I wouldn't say it's super fast, but it is easy and tastes good. I didn't have parmesan (oops) so I used an Italian breadcrumb & parmesan mix for the topping. I split it into two smaller casseroles - one for the freezer and one for dinner, each serves two. Next time I'll have to try adding kalamata olives, that sounds good!

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    • on March 15, 2008

      I really like the taste considering the simple prep. I agree with the author...low cost, healthy, and pretty quick. Thanks...

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    • on March 22, 2007

      This was a great and simple family meal. Even my picky 4 y.o. loved it. I did add a little more sun dried tomatoes than the recipe calls for because I love them and used Italian-flavored diced tomatoes WITH all the juice. I also sliced up some kalamata olives I had on hand and mixed in some extra parmesan with the ricotta. This will definitely become a regular dish in our house.

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    • on November 29, 2005

      This was easy to make, but we thought that it was missing something. The ricotta flavor was pretty strong; I think I may try adding some more parmesan next time. Thanks.

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    • on May 18, 2004

      Excellent. The sundried tomatoes added that extra zing. My kids loved it. Quick and easy

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    Nutritional Facts for Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 500.5
     
    Calories from Fat 206
    41%
    Total Fat 22.9 g
    35%
    Saturated Fat 8.6 g
    43%
    Cholesterol 41.1 mg
    13%
    Sodium 610.3 mg
    25%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 8.7 g
    35%
    Sugars 6.6 g
    26%
    Protein 17.4 g
    34%
    Detailed Nutrition Values About Nutrition Info
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