Broccoli and Orecchiette Lemon Ricotta Bake Recipe
Ingredients
- 12 ounces orecchiette
- 1 pound broccoli, diced into bite size pieces
- 14-15 ounces whole milk ricotta
- 1 teaspoon dried Italian herbs
- 1 tablespoon chopped Italian parsley
- 1 lemon zested
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- 1 egg, whisked
- 1 cup shredded Mozzarella cheese
- Serve with pasta sauce on the side if desired
View Full Recipe at Karista's Kitchen
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 911g | |
| Calories 1442 | |
| Calories from Fat 874 | 61% |
| Total Fat 98.55g | 123% |
| Saturated Fat 55.76g | 223% |
| Trans Fat 0.0g | |
| Cholesterol 498mg | 166% |
| Sodium 1720mg | 72% |
| Potassium 1614mg | 46% |
| Total Carbs 39.98g | 11% |
| Dietary Fiber 7.6g | 25% |
| Sugars 7.62g | 5% |
| Protein 102.83g | 165% |
