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Broccoli and Orecchiette Lemon Ricotta Bake Recipe

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Broccoli and Orecchiette Lemon Ricotta Bake
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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

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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%
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