Baked Rigatoni

1. In a big skillet, heat oil over medium heat.

2. Cook onion and green pepper until tender.

3. Add next 12 ingredients.

4. Simmer, uncovered, for 30 minutes.

5. Remove bay leaf.

6. Toss rigatoni with butter.

7. Mix eggs, ricotta and Parmesan cheese.

8. Stir into the rigatoni mixture and transfer to a 13x9 inch casserole dish.

9. Top with tomato mixture.

10. Bake at 350 degrees for 30-40 minutes or until heated well.

11. Sprinkle with additional Parmesan cheese, if desired.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	57.9396 g
Protein	144.1663 g
Carbohydrates	102.3879 g
Energy	1480.4985 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5249 g
Water	1138.2055 g
Aspartic acid	3.6349 g
Calcium, Ca	1395.4713 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	1899.4896 g
Fiber, total dietary	17.2596 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.0388 g
Carotene, beta	3473.2835 g
Niacin	14.3308 mg
Vitamin A, RAE	621.8644 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	2.054 g
Riboflavin	1.7069 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.062 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0457 g
Fatty acids, total saturated 20:1	0.1784 g
Glutamic acid	7.9939 g
Sodium, Na	1295.5678 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7268 g
Total lipid (fat)	57.9396 g
Manganese, Mn	1.9873 mg
Fructose	15.2698 g
Proline	1.0385 g
Fatty acids, total saturated 16:0	8.0575 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.0399 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Sucrose	10.8155 g
Choline, total	693.5762 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	43.6897 g
Serine	1.6477 g
Fatty acids, total saturated 10:0	0.0826 g
Fatty acids, total saturated 18:0	2.54 g
Fatty acids, total saturated 20:4 undifferentiated	0.4237 g
Vitamin B-6	1.8042 mg
Selenium, Se	143.8509 g
Ash	19.2071 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	29.3692 g
Pantothenic acid	2.545 mg
Phenylalanine	1.3931 g
Copper, Cu	2.646 mg
Betaine	1.7171 mg
Thiamin	1.3116 mg
Retinol	319.4003 g
Methionine	0.6397 g
Iron, Fe	19.8609 mg
Carbohydrate, by difference	102.3879 g
Phosphorus, P	1928.6911 mg
Folate, total	267.4394 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	2.3508 mg
Fatty acids, total saturated 4:0	0.1012 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	54647.0411 g
Alanine	1.4107 g
Cholesterol	610.6672 mg
Valine	1.4664 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0265 g
Fatty acids, total saturated 18:2 undifferentiated	11.1571 g
Glycine	1.1066 g
Carotene, alpha	290.9382 g
Glucose (dextrose)	15.9873 g
Fatty acids, total saturated 14:0	0.3873 g
Zinc, Zn	11.0713 mg
Isoleucine	1.1755 g
Maltose	0.476 g
Tocopherol, delta	0.0692 mg
Fatty acids, total saturated 12:0	0.0886 g
Fatty acids, total polyunsaturated	12.5459 g
Fatty acids, total saturated 14:1	0.0074 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.0458 g
Leucine	1.9053 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.1458 mg
Vitamin A, IU	7127.36 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0614 g
Folate, DFE	267.4394 g
Tryptophan	0.3903 g
Vitamin C, total ascorbic acid	158.2512 mg
Phytosterols	103.3632 mg
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Galactose	0.0049 g
Fatty acids, total polyunsaturated 18:1 c	3.41 g
Fatty acids, total saturated 20:0	0.1148 g
Fatty acids, total saturated 6:0	0.0579 g
Starch	0.374 g
Tyrosine	0.9243 g
Vitamin B-12	6.0833 g
Vitamin K (phylloquinone)	316.3261 g
Fatty acids, total saturated	11.7094 g
Histidine	0.6655 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	30.3349 g
Threonine	1.155 g
Folate, food	267.4394 g
Fatty acids, total polyunsaturated 17:0	0.0279 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	14.825 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	16.3535 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2076 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	289.9616 mg
Lysine	1.5055 g
Potassium, K	4373.4943 mg
Cystine	0.5038 g
Fluoride, F	9.7145 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Salt	2 teaspoons	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	2 tablespoons	238.68	0	27
Onion	1	44	10.274	0.11
Ricotta cheese	1 carton	0	0	0
Bay leaf	1	0	0	0
Parmesan cheese	0.75 cup	222	24	3
Tomato	1 can	40.2099	8.6898	0.4468
Mushroom	1 jar	0	0	0
Egg	2	143	0.72	9.51
Parsley	0.25 cup	5.4	0.9495	0.1185
Oregano	1 teaspoon	2.65	0.6892	0.0428
Water	0.75 cup	0	0	0
Tomato Sauce	1 can	0	0	0
Pepper	1 teaspoon	5.773	1.4708	0.075
Tomato paste	1 can	139.4	32.147	0.799
green pepper	1	14.8	3.4336	0.1258
rigatoni pasta	1	403.4676	0	2.2667