Vegetarian Baked Ziti with Ricotta Cheese
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
22.3g
Energy (kJ)
2171kJ
Energy (kcal)
519kcal
Carbohydrate incl. fibre (g)
71.2g
Carbohydrate excl. fibre (g)
66.2g
Sugar (g)
8.7g
Fibre (g)
5.0g
Fat (g)
16.4g
Saturated fat (g)
7.6g
Unsaturated fat (g)
7.8g
Monounsaturated fat (g)
2.9g
Polyunsaturated fat (g)
0.8g
Trans fat (g)
0.0g
Cholesterol (mg)
34mg
Sodium (mg)
994mg
Salt (g)
2.48g
Vitamin A (IU)
797IU
Vitamin C (mg)
22.1mg
Calcium (mg)
348mg
Iron (mg)
3.49mg
Potassium (mg)
751mg
Total
89.4g
8683kJ
2076kcal
284.8g
264.7g
35.0g
20.1g
65.6g
30.4g
31.1g
11.7g
3.2g
0.2g
137mg
3974mg
9.93g
3189IU
88.4mg
1394mg
13.96mg
3006mg
- 2 tbsp Flora Buttery
- 1 onion, chopped
- 4 garlic cloves, crushed
- 2 bay leaves
- 800 grams tinned chopped tomatoes
- 1 Knorr Chicken Stock Pot or Vegetable Stock Pot
- 1 large bunch basil, chopped
- 300 grams ziti pasta cooked and drained (alternatively use rigatoni)
- 200 grams ricotta cheese
- 50 grams Parmesan cheese, grated