RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.28
Energy (kCal)	145.5
Carbohydrates (g)	8.36
Total fats (g)	5.755
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0386
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0344
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2385
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5267
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4100
Proline (g)	0.2560
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.0100
Copper, Cu (mg)	0.0400
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2450
Total lipid (fat) (g)	5.7550
Vitamin K (phylloquinone) (g)	0.2300
Cholesterol (mg)	190.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	28.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	300.2000
Energy (kcal)	145.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1229
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1900
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4290
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	14.0000
Fatty acids, total saturated 16:0 (g)	1.3761
Carbohydrate, by difference (g)	8.3600
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6645
Tyrosine (g)	0.2495
Potassium, K (mg)	189.0000
Fatty acids, total saturated 12:0 (g)	0.0280
Vitamin A, RAE (g)	88.0000
Serine (g)	0.4855
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3400
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.1169
Histidine (g)	0.1545
Isoleucine (g)	0.3355
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0775
Water (g)	39.7950
Fatty acids, total saturated 8:0 (g)	0.0132
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	2.6000
Sodium, Na (mg)	301.0000
Iron, Fe (mg)	1.8750
Energy (kJ)	609.1000
Ash (g)	1.8100
Caffeine (mg)	0.0000
Glycine (g)	0.2160
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8001
Fatty acids, total polyunsaturated (g)	0.9927
Vitamin E (alpha-tocopherol) (mg)	0.5330
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1050
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4560
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7665
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0300
Folate, food (g)	28.5000
Fatty acids, total saturated 20:1 (g)	0.0287
Fatty acids, total monounsaturated (g)	2.1182
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	149.9800
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.1850
Vitamin B-12 (g)	0.6650
Calcium, Ca (mg)	188.0000
Fatty acids, total saturated 10:0 (g)	0.0282
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3675
Glutamic acid (g)	0.8365
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	87.8000
Leucine (g)	0.5430
Folate, DFE (g)	28.5000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0835
Threonine (g)	0.2780
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0140
Protein (g)	14.2800
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9567
Betaine (mg)	0.1500
Phosphorus, P (mg)	239.0000
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them. | 2. In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner. | 3. Cover the bottom of a rectangular baking pan with some of the spaghetti sauce. | 4. Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells. | 5. Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan. | 6. Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	1	container	low-fat	-	-	-	-
manicotti	1	box		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
spinach	1	box	chopped thawed frozen	-	-	-	-
artichoke heart	1/2	cup	sliced	-	-	-	-
spaghetti sauce	1	jar		-	-	-	-
mozzarella cheese	1	cup	shredded	-	-	-	-
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
salt pepper				-	-	-	-

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

Cooking in progress....

Cheese, Artichoke and Spinach Filled Manicotti