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Ingredients
US|METRIC
12 SERVINGS
- 16 oz. rigatoni pasta (uncooked)
- 1 onion (medium, chopped, 1/2 cup)
- 1 Tbsp. butter
- 2 Tbsp. Gold Medal All-Purpose Flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 cups skim milk (fat-free)
- 15 oz. low fat ricotta cheese (drained on paper towels)
- 9 oz. frozen chopped spinach (thawed, squeezed to drain)
- 1 Tbsp. olive oil
- 4 cloves garlic (chopped)
- 28 oz. whole peeled tomatoes (Muir Glen™ organic, undrained)
- 2 pkg. fresh basil leaves (1 oz each)
- 1/2 cup panko (Progresso™, crispy bread crumbs)
- 1/2 cup shredded Parmesan cheese
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium460mg19% |
| Potassium420mg12% |
| Protein11g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A70% |
| Vitamin C15% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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