This recipe has Calories as 139%, Fat (total lipid) as 134%, Fiber as 90.9% and Sodium as 127% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 35.0% of RDA
• Calories: 139% of RDA
• Carbs: 67.0% of RDA
• Fat (total lipid): 134% of RDA
• Fiber: 90.9% of RDA
• Fructose: 6.7% of RDA
• Protein: 54.4% of RDA
• Sodium: 127% of RDA
• Sugar: 23.4% of RDA
• Vitamin A (IU): 73.3% of RDA
• Vitamin B6: 54.1% of RDA
• Vitamin C: 27.8% of RDA
• Iron: 5.2% of RDA
• Magnesium: 86.2% of RDA
• Manganese: 25.6% of RDA
• Niacin: 52.5% of RDA
• Potassium: 38.8% of RDA
• Zinc: 54.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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In a large bowl, combine the ricotta, crème fraîche, egg, and 1/2 cup of the Pecorino or Parmigiano Reggiano. Season with salt and pepper and set aside.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
Add the garlic, red pepper flakes, and oregano, if using, and cook for 2 minutes more.
Add the sausage and cook until browned, breaking up the meat with the back of a wooden spoon.
Add the tomatoes and bring to a simmer. Season to taste, and cook until the sauce has thickened, about 20 minutes.
Preheat oven to 400ºF.
While meat sauce is simmering, cook pasta.
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook for 4 minutes short of al dente according to package directions. Drain, reserving 1/2 cup pasta water.
Add the greens to the sauce with 1/2 cup pasta water, stirring until it wilts.
Remove from the heat. Stir half of the sauce into the ricotta mixture.
Add the pasta and toss together to coat.
Pour the pasta into a 9x13-inch baking dish. Top with the remaining sauce.
Sprinkle the mozzarella and remaining Pecorino or Parmigiano Reggiano over the top and bake until the cheese starts bubbling, about 20 minutes.
Set the oven to broil and broil until the cheese and pasta are browned in spots, about 5 minutes more(Note: keep a close watch the entire time—a minute or two might be all it needs.) Remove from the oven and let rest for 5 minutes before serving.
This recipe has the following nutrient totals:
Protein 61.2 g
Carbohydrates 184 g
Iron 0.99 mg
Fiber 25.4 g
Calcium 350 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.