RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.6197
Energy (kCal)	365.5862
Carbohydrates (g)	35.9839
Total fats (g)	11.5287
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0781
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0688
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4816
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.0553
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8218
Proline (g)	0.5201
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3714
Adjusted Protein (g)	0.0000
Cystine (g)	0.2728
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.1616
Copper, Cu (mg)	0.0889
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4987
Total lipid (fat) (g)	11.5287
Vitamin K (phylloquinone) (g)	1.4013
Cholesterol (mg)	380.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0369
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	57.0977
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	603.5452
Energy (kcal)	365.5862
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2462
Fatty acids, total saturated 14:1 (g)	0.0071
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3806
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	19.8359
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0649
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	505.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8611
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)	28.9832
Fatty acids, total saturated 16:0 (g)	2.7553
Carbohydrate, by difference (g)	35.9839
Vitamin D (IU)	82.0000
Fructose (g)	0.0013
Fluoride, F (g)	1.2966
Aspartic acid (g)	1.3371
Tyrosine (g)	0.5018
Potassium, K (mg)	386.0197
Fatty acids, total saturated 12:0 (g)	0.0565
Vitamin A, RAE (g)	176.1552
Serine (g)	0.9734
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6826
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.2340
Histidine (g)	0.3099
Isoleucine (g)	0.6731
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1616
Water (g)	79.6654
Fatty acids, total saturated 8:0 (g)	0.0270
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	6.9825
Sodium, Na (mg)	602.3040
Iron, Fe (mg)	3.8152
Energy (kJ)	1530.0395
Ash (g)	3.6477
Caffeine (mg)	0.0000
Glycine (g)	0.4345
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6042
Fatty acids, total polyunsaturated (g)	1.9911
Vitamin E (alpha-tocopherol) (mg)	1.0720
Sucrose (g)	18.8623
Vitamin B-6 (mg)	0.2117
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0385
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9134
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0239
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	1.5410
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0606
Folate, food (g)	57.0977
Fatty acids, total saturated 20:1 (g)	0.0574
Fatty acids, total monounsaturated (g)	4.2406
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	300.0250
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.3780
Vitamin B-12 (g)	1.3300
Calcium, Ca (mg)	378.7362
Fatty acids, total saturated 10:0 (g)	0.0566
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7385
Glutamic acid (g)	1.6811
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	175.6000
Leucine (g)	1.0918
Folate, DFE (g)	57.0977
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.1455
Tryptophan (g)	0.1673
Threonine (g)	0.5574
Fatty acids, total polyunsaturated 18:1 c (g)	3.3917
Manganese, Mn (mg)	0.1021
Protein (g)	28.6197
Cryptoxanthin, beta (g)	9.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9171
Betaine (mg)	0.3512
Phosphorus, P (mg)	478.9085
Tocopherol, gamma (mg)	0.5377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 60 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells. | 2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight. | 3. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	1	pint		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
spinach	1	package	chopped thawed drained	-	-	-	-
mozzarella cheese	1	cup	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
white sugar	1 1/2	tablespoons		73.143	18.8962	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
manicotti shell	12			-	-	-	-
spaghetti sauce	1	jar		-	-	-	-

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

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