RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.2581
Energy (kCal)	54.1026
Carbohydrates (g)	2.7636
Total fats (g)	0.365
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0036
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0081
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2927
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0307
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4407
Proline (g)	0.2923
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2247
Adjusted Protein (g)	0.0000
Cystine (g)	0.1904
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.4576
Copper, Cu (mg)	0.0183
Maltose (g)	0.0462
Zinc, Zn (mg)	0.1814
Total lipid (fat) (g)	0.3650
Vitamin K (phylloquinone) (g)	0.0216
Cholesterol (mg)	1.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0310
Folate, total (g)	4.0721
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.5500
Energy (kcal)	54.1026
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0056
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2637
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5530
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0046
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5365
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)	9.5584
Fatty acids, total saturated 16:0 (g)	0.0656
Carbohydrate, by difference (g)	2.7636
Vitamin D (IU)	0.0000
Fructose (g)	0.0474
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8125
Tyrosine (g)	0.3033
Potassium, K (mg)	142.2029
Fatty acids, total saturated 12:0 (g)	0.0070
Vitamin A, RAE (g)	2.0000
Serine (g)	0.5287
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4548
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0001
Fatty acids, total saturated 14:0 (g)	0.0252
Histidine (g)	0.1924
Isoleucine (g)	0.4379
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0824
Water (g)	58.2512
Fatty acids, total saturated 8:0 (g)	0.0028
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	0.6500
Sodium, Na (mg)	167.2925
Iron, Fe (mg)	0.3247
Energy (kJ)	225.3308
Ash (g)	0.7495
Caffeine (mg)	0.0000
Glycine (g)	0.2746
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0063
Fatty acids, total polyunsaturated (g)	0.0100
Vitamin E (alpha-tocopherol) (mg)	0.0046
Sucrose (g)	0.0541
Vitamin B-6 (mg)	0.0147
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5350
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1283
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0068
Folate, food (g)	4.0721
Fatty acids, total saturated 20:1 (g)	0.0038
Fatty acids, total monounsaturated (g)	0.0727
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.7576
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1565
Vitamin B-12 (g)	0.1144
Calcium, Ca (mg)	44.9261
Fatty acids, total saturated 10:0 (g)	0.0063
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4665
Glutamic acid (g)	1.0372
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.9500
Leucine (g)	0.6734
Folate, DFE (g)	4.0721
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0349
Tryptophan (g)	0.0830
Threonine (g)	0.2977
Fatty acids, total polyunsaturated 18:1 c (g)	0.0004
Manganese, Mn (mg)	0.0111
Protein (g)	9.2581
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0632
Betaine (mg)	0.2216
Phosphorus, P (mg)	46.5043
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 55 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring a large pot of lightly salted water to a boil. Cook manicotti in boiling water until nearly cooked through yet firm, about 6 minutes; drain. | 2. Preheat oven to 400 degrees F (200 degrees C). | 3. Mix ricotta cheese, spinach, egg whites, Parmesan cheese, Italian seasoning, and garlic powder together in a bowl; stuff into ricotta shells. | 4. Spread enough of the pasta sauce into the bottom of a 9x13-inch baking dish to cover completely. Arrange stuffed manicotti shells into the pan. Pour remaining pasta sauce over the stuffed shells. Cover dish tightly with aluminum foil. | 5. Bake in preheated oven until the filling is set and hot in the center, about 45 minutes. | 6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. | 7. Remove aluminum foil from baking dish. Sprinkle mozzarella over the manicotti. | 8. Cook under broiler until cheese is melted and slightly browned, 2 to 3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
manicotti shell	8			-	-	-	-
ricotta cheese	1	container	fat-free	-	-	-	-
spinach	1	package	chopped thawed drained	-	-	-	-
egg white	2		beaten	34.32	0.4818	7.194	0.1122
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
italian seasoning	1/4	teaspoon		-	-	-	-
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
mozzarella cheese	1	cup	shredded	-	-	-	-

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

Cooking in progress....

Delicious Spinach Manicotti