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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix ricotta, parsley, parmesan cheese and egg in large bowl and put aside. | 2. Mix Cheddar and mozzarella and put aside. | 3. Heat olive oil in large pot. | 4. Add crushed garlic and cook for 1 minute. | 5. Add zucchini and mushrooms and saute until vegetables are soft. | 6. Add seasonings. | 7. Add 1/2 of the sauce and simmer for 10 minutes. | 8. Meanwhile, cook rigatoni according to directions on box. Drain and rinse. | 9. Add cooked rigatoni to pot with vegetables. | 10. Mix in most of the cheddar and mozzarella, saving some for top. | 11. Mix in ricotta and then the rest of the sauce. | 12. Put in large oblong pan that has been sprayed with cooking spray. | 13. Sprinkle saved cheddar/mozzarella on top. | 14. Bake in pre-heated 350 degree oven for about 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
egg	1			71.5	0.36	6.28	4.755
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1		crushed	403.4676	0.0	89.7602	2.2667
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
mushroom	2	cups	sliced	-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
black pepper	1	dash		0.251	0.064	0.0104	0.0033
spaghetti sauce	52	ounces		1326.78	224.6681	74.4471	14.8894
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
mozzarella cheese	1/2		grated	-	-	-	-
cheddar cheese	1/4		grated	-	-	-	-

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