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Baked Pasta & Cheese With Tomatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.4994
Energy (kCal)690.7298
Carbohydrates (g)103.236
Total fats (g)24.3904
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven at 375. | 2. Butter a 9 x 13 casserole dish. | 3. Cook pinwheel pasta in salted wated until ''al dente'', reserve. | 4. finely chop the onion, reserve. | 5. In food processor, puree the tomatoes until smooth. | 6. In large bowl, mix together the pureed tomatoes, garlic, onions, basil pesto and the cooked pasta. Add salt & pepper to taste. | 7. Transfer to buttered casserole. | 8. Grate mozzarella cheese and parmesan cheese. | 9. Add cheeses on top of casserole. | 10. Bake for 30 minutes and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 16 ounces cooked 312.9784 45.3592 6.9853 10.478
    tomato 28 ounces 142.8814 30.8783 6.9853 1.5876
    mozzarella cheese 2 cups grated - - - -
    white onion 1 chopped 60.0 14.01 1.65 0.15
    parmigiano reggiano cheese 1/4 cup grated - - - -
    half cream 1/4 cup 34.22 5.22 1.508 0.812
    basil pesto 2 tablespoons - - - -
    garlic 2 tablespoons crushed 25.33 5.6202 1.0812 0.085
    salt - - - -
    pepper - - - -

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



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