Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
37
High
Nutrition per serving
Calories526.7 kcal (26%)
Total Fat13.9 g (20%)
Carbs75 g (29%)
Sugars8.9 g (10%)
Protein24 g (48%)
Sodium582 mg (29%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Prepare a pot of water to boil the pasta.
Pot
rigatoni160gStep 2
In a pan, fry the onion and garlic.
Pan
onion70g
garlicStep 3
Once cooked, add the polpa and let it simmer.
tomato pulp230gStep 4
Mix the ricotta and beaten egg.
Bowl
egg1 
ricotta160gStep 5
When the pasta is cooked, mix the pasta with the ricotta in the pot whilst frying everything lightly.
rigatoni160gricotta160gStep 6
When the ricotta has been thoroughly mixed with the pasta, put the pasta on a plate and top it with the sauce and parmesan cheese.
parmesan cheese2 ½ tablespoons
