Pasta Al Forno - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 pound rigatoni pasta
- 8 ounces fresh tomato sauce
- 4 ounces fresh ricotta
- 4 ounces chopped dried sopressata
- 20 small meatballs
- 4 ounces fresh mozzarella, sliced
- 4 hard-boiled eggs, sliced
- Grated Parmigiano-Reggiano, for sprinkling on top
Instructions
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature. Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano. Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.
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