Oyster Mushroom and Three Cheese Beef Manicotti
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 67.9419 |
| Energy (kCal) | 849.6926 |
| Carbohydrates (g) | 66.0596 |
| Total fats (g) | 39.1834 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cook manicotti shells in large pot of boiling water fo 14 minutes. | 2. Drain. | 3. Rinse under cold water. | 4. Drain. | 5. Set side. | 6. Cook mushrooms, leeks and garlic in large nonstick skillet sprayed with vegetable spray over medium-high heat for 8 minutes or until softened. | 7. Add beef, stirring to break up. | 8. Cook for 3 minutes or until no longer pink. | 9. Add stock, tomato paste and thyme and cook fo 2 minutes. | 10. Remove from heat. | 11. Place beef mixture, ricotta, mozzarella, 2 tbsp parmesan, egg, salt and pepper in food processor. | 12. Pulse on and off until well mixed. | 13. Set Aside. | 14. In a small bowl combine tomato sauce and milk. | 15. Spread half of sauce over bottom of 13x9 baking dish. | 16. Stuff each manicotti shell with about 3 tbsp filling and place in baking dish. | 17. Cover with remaining sauce and sprinkle with remaining parmesan cheese. | 18. Cover with foil and bake in preheated 375 degree oven for 20 minutes. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| manicotti | 12 | - | - | - | - | ||
| oyster mushroom | 3 | cups | chopped | 85.14 | 15.7122 | 8.5398 | 1.0578 |
| leek | 2 | cups | chopped | 108.58 | 25.186999999999998 | 2.67 | 0.534 |
| garlic | 1 1/2 | 1/2 | minced | 6.705 | 1.4877 | 0.2862 | 0.0225 |
| beef | 4 | ounces | ground lean | 132.6 | 0.0 | 26.146 | 3.0487 |
| beef stock | 1/4 | 42.84 | 4.6683 | 1.5813 | 2.0223 | ||
| tomato paste | 2 | tablespoons | 26.24 | 6.0512 | 1.3824 | 0.1504 | |
| thyme | 3/4 | teaspoon | dried | 0.606 | 0.1467 | 0.0334 | 0.0101 |
| ricotta cheese | 1/2 | cup | fat | 215.76 | 3.7696 | 13.9624 | 16.0952 |
| mozzarella cheese | 1/3 | cup | lowfat shredded | - | - | - | - |
| parmesan cheese | 3 | tablespoons | grated low fat | 55.5 | 6.0 | 6.0 | 0.75 |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| salt | 1/8 | teaspoon | - | - | - | - | |
| black pepper | 1/8 | ground | 0.7216 | 0.1839 | 0.0299 | 0.0094 | |
| pasta sauce burgandy wine | 1 | cup | - | - | - | - | |
| milk | 3 | tablespoons | skim | 103.5 | 2.4930000000000003 | 1.0305 | 10.728 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.