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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, boil the pasta until it is almost cooked, drain and return to pot. | 2. In a skillet, sauté onion, garlic and chopped spinach until the onions are tender. | 3. Remove from pan. | 4. Using the same pan, brown ground beef, drain grease and let stand on a paper towel to drain further. | 5. In a medium bowl, combine ricotta, basil and the onion mixture. | 6. Combine pasta, tomato sauce, meat, ricotta onion mixture, feta and mozzarella and stir until even. | 7. Pour into 2 9x9-inch baking dishes, top with provolone slices and bake at 450° for about 20 minutes. | 8. Let stand 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cavatelli	1	lb		403.4676	0.0	89.7602	2.2667
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
white onion	3/4	cup	diced	48.0	11.208	1.32	0.12
garlic clove	3		chopped	403.4676	0.0	89.7602	2.2667
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
spinach	3/4	cup	chopped cut frozen	24.75	4.3875	2.475	0.3375
part mozzarella cheese	1	cup	shredded part-skim	-	-	-	-
part ricotta cheese	2	cups	part-skim	684.48	25.4944	56.4944	39.2336
basil leaf	1/4	cup		403.4676	0.0	89.7602	2.2667
feta cheese	1/2	cup	crumbled fat	198.0	3.0675	10.6575	15.96
tomato sauce	4	cups		-	-	-	-
provolone cheese	4	slices		393.12	2.3968	28.6496	29.8144

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