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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain. | 3. Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes. | 4. Add sauce to pasta and toss to coat. | 5. In a baking dish, arrange pasta and cheese in layers, ending with cheese. | 6. Pour melted butter over all. | 7. Bake, covered, for 15 minutes. | 8. Uncover, and bake for another 15 minutes. | 9. To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze. | 10. To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
tomato sauce	2	cans		-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
salt	1/2	teaspoon		-	-	-	-
garlic clove	3		chopped	403.4676	0.0	89.7602	2.2667
swiss cheese	1	lb	sliced	1782.652	6.5319	122.2908	140.571
butter	1/2	cup	melted	684.0	31.428	21.372	57.6

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