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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet heat 2 tablespoons oil over medium-high heat. | 2. Add onion and sauté for 4 minutes or until starting to brown. | 3. Add garlic and sun-dried tomatoes; sauté 3 more minutes. | 4. Add tomatoes, paprika, salt and pepper. | 5. Stir well, reduce heat, cover and simmer 20 minutes. | 6. Meanwhile, bring a large pot of salted water to a boil. | 7. Cook pasta for 7 minutes or until tender and still a bit firm. | 8. Drain and toss with remaining 1 tablespoon olive oil. | 9. Preheat oven to 350°F. | 10. In a large bowl combine ricotta, pasta and sauce; mix gently to combine. | 11. Pour into a medium-sized baking dish and top with Parmesan cheese. | 12. Bake for 20 minutes or until bubbly and lightly browned. | 13. Serve garnished with chopped parsley and additional Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
onion	1		peeled chopped	64.0	14.944	1.76	0.16
garlic clove	2		peeled minced	-	-	-	-
sun tomato	1/4	cup	sun-dried drained chopped	-	-	-	-
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
penne pasta	8	ounces		845.88	170.2476	29.7312	3.4428
ricotta cheese	8	ounces		394.6249	6.8946	25.5372	29.4381
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.