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    You are in: Home / Recipes / Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On Recipe
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    Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 14, 2008

      Really great flavor. Would have been better without the breadcrumbs. They didn't add much and made it kinda dry. But still very yummy!!

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    • on January 01, 2008

      I just discovered a version of this recipe in my cookbook collection (Mollie Katzen's Vegetable Heaven), despite having it for nearly 7 years. This is a magical blend, where the whole is much greater than the parts. I love its subtlety, its nutty chewiness, its simplicity. I've been dreaming about it! I mixed the breadcrumbs (fresh) with a splash of olive oil before baking. I also was a bit liberal with the olive oil and balsamic, and also added some garlic to the onions, and roasted the vegetables longer than stated. So good! Worth a try! 5 STARS!

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    • on May 15, 2005

      This was good, but the flavor was a little subtle for our tastes, even with the additional vinegar at the table. But adding butter substitute (Smart Balance) and extra parmesan perked it up. I'd recommend this as a side dish unless meat is added to it, because it's not very filling unless you eat a lot of it.

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    Nutritional Facts for Rigatoni Al Forno (Baked Rigatoni) with Roasted Asparagus and On

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 594.0
     
    Calories from Fat 156
    26%
    Total Fat 17.3 g
    26%
    Saturated Fat 4.1 g
    20%
    Cholesterol 79.1 mg
    26%
    Sodium 559.3 mg
    23%
    Total Carbohydrate 89.5 g
    29%
    Dietary Fiber 7.7 g
    30%
    Sugars 11.4 g
    45%
    Protein 21.2 g
    42%

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