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Leftover Spaghetti Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.8938
Energy (kCal)990.2285
Carbohydrates (g)33.319
Total fats (g)66.4992
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. Coat a large pie plate (9-10") with non-stick cooking spray and place on a foil-lined baking sheet. | 2. In a large bowl, beat eggs, then add ricotta cheese, 1/2 cup parmesan, 1/2 cup mozzarella, and 1/2 cup marinara sauce. When well blended, stir in spaghetti until well coated with ricotta mixture. | 3. Transfer spaghetti mixture to the pie plate and spread evenly with spatula. Pour on 2-1/2 cups marinara, making sure to spread that evenly, as well. Top with 1/2 cup mozzarella and then sprinkle with 2 T. parmesan cheese. Bake in oven for approximately 25 minutes, until bubbly and cheese is melted and browned. (I do recommend letting it stand for about 10 minutes before slicing into pie wedges and serving.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 2 143.0 0.72 12.56 9.51
    ricotta cheese 15 ounces 739.9218 12.9274 47.8823 55.1965
    parmesan cheese 1/2 cup grated 37.0 4.0 4.0 0.5
    marinara sauce 3 cups divided - - - -
    spaghetti 8 ounces cooked 70.3067 15.6716 1.4515 1.2927
    mushroom 1/3 cup canned - - - -
    black olive 1/3 cup sliced - - - -
    mozzarella cheese 1 cup shredded divided - - - -
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5

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



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