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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 475 degrees F. | 2. Boil spaghetti until Al Dente drain and set aside. | 3. Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together. | 4. Spray a 13 x 9-inch baking pan and press spaghetti mixture into it until compact and even. | 5. Cook ground beef, sausage, and garlic in a large skillet. | 6. Drain fat, removing as much as possible. | 7. Stir in spaghetti sauce. | 8. Spread evenly over spaghetti base in pan. | 9. Layer slices of Provolone over meat mixture, then add the grated Romano on top of that. | 10. Bake 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	2			17.5767	3.9179	0.3629	0.3232
ricotta cheese	2	lbs		1578.5033	27.5784	102.1491	117.7527
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	3			214.5	1.08	18.84	14.265
garlic	1	clove		4.47	0.9918	0.1908	0.015
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
spaghetti sauce	2	cups		-	-	-	-
provolone cheese	1		sliced	98.28	0.5992	7.1624	7.4536
romano cheese	1/2	cup	grated	-	-	-	-

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