- Recipes Home
- Interest Groups
Ricciolini and Cheddar Loaf Recipe
|Light cream||1 Cup (16 tbs)|
|Sharp cheddar cheese||1⁄2 Pound, grated|
|Garlic powder||1⁄2 Teaspoon|
|Ricciolini||3⁄4 Pound, cooked very al dente, drained|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3396 Calories from Fat 1603
% Daily Value*
Total Fat 190 g292.2%
Saturated Fat 109.8 g548.8%
Trans Fat 0 g
Cholesterol 603.2 mg
Sodium 2077.7 mg86.6%
Total Carbohydrates 301 g100.3%
Dietary Fiber 14 g56.1%
Sugars 14 g
Protein 110 g220.8%
Vitamin A 119.1% Vitamin C 3.2%
Calcium 181.9% Iron 50.5%
*Based on a 2000 Calorie diet
Add the cream, a little at a time, stirring until smooth and thickened.
Season to taste with salt and pepper.
Add the cheese, stirring over medium heat until it melts.
In a loaf pan, melt the garlic butter.
Add the cooked pasta and the breadcrumbs to the cheese sauce, and blend.
Spoon into the loaf pan; cook, uncovered, in a preheated 350-degree oven for 35 minutes, or until brown.