Eggplant (Aubergine) Parmesan Rigatoni


Food.com
30 mins (prep 10, cooking 20)
14 ingredients
4 servings
From "Every Day with Rachel Ray" 11/06. Sweet and short. (We didn't use the basil leaves, personal preference)instead used parsley.

Categories:  pasta,-rice-and-grains , tomato , north-american , comfort-food , taste~mood , cheese , pasta , low-in... , one-dish-meal , low-sodium , eggs~dairy , time-to-make , <-30-mins , easy , main-dish , american , inexpensive , vegetarian , savory , vegetable ,
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Ingredients

Nutrition

Serving Size (269.17 g)
Servings 4
Amount per Serving
Calories 476.69 Calories from Fat 343.08
% Daily Value *
Total Fat 38.12g 234.61%
Saturated Fat 3.4g 68.08%
Trans Fat 0.76g %
Cholesterol 0.0mg 0.0%
Sodium 26.8mg 4.47%
Total Carbohydrate 32.21g 42.94%
Dietary Fiber 5.42 g 86.79%
Sugars 8.08 g %
Protein 6.44g 51.52%
Vitamin A 1276.88IU% Vitamin C 46.91mg%
Calcium 38.79mg% Iron 2.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh ground black pepper, rigatoni pasta, shredded mozzarella cheese, freshly grated parmesan cheese
 

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