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Italian Vegetable Pasta Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.8225
Energy (kCal)1584.4687
Carbohydrates (g)176.7445
Total fats (g)61.0831
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix pasta sauce, 1 cup mozzarella, vegetables and 1/4 cup Parmesan. | 2. Spoon into 13x9" baking dish. | 3. Top with remaining mozzarella and remaining 1/4 cup Parmesan. | 4. Bake at 350 degrees for 25 min. | 5. or until heated through. | 6. - - - - - - - - - - - - - - - - - - | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mostaccioli pasta 3 cups cooked drained - - - -
    pasta sauce 27 1/2 ounces 701.6499 99.0106 34.069 18.5547
    mozzarella cheese 8 ounces shredded divided 734.8188 61.7339 30.7535 40.5284
    mushroom 2 cups sliced - - - -
    yellow squash 2 cups - - - -
    zucchini 2 cups slices - - - -
    parmesan cheese 1/2 cup grated divided 148.0 16.0 16.0 2.0

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



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