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Four Cheese and Pesti Baked Spaghetti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)177.3918
Energy (kCal)4203.586
Carbohydrates (g)421.2492
Total fats (g)197.9485
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400. | 2. grease a 13 x9 inch baking dish. | 3. cook the spaghetti until partially done and then drain. | 4. put in a bowl and add pesto 1 cup of the mozzarella, 1/2 cup of the parmesan and the goat cheese. | 5. toss mixture well and transer to baking dish. | 6. sprinkle remaining cheese over pasta. | 7. bake 20 minutes. | 8. set oven to broil and broil for about one minute. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1 lb uncooked 1696.3238 341.1344 60.8761 7.1592
    ricotta cheese 1 lb 789.2517 13.7892 51.0746 58.8764
    pesto sauce 12 ounces 1422.0105 34.3256 33.4411 127.9129
    mozzarella cheese 2 1/2 cups shreddee - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    goat cheese 1 cup crumbled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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