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Gratineed Tomato and Ham Rigatoni

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.4674
Energy (kCal)1085.8878
Carbohydrates (g)37.2118
Total fats (g)63.3497
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil pasta in a 4- to 5-quart pot of well-salted water until al dente, then drain. Reserve pot. | 2. Turn on broiler. | 3. Melt butter in pot over medium heat until foam subsides. Add flour and cook, stirring, 2 minutes. Add milk to pot with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring over medium low heat, until sauce is thickened slightly, 2 to 3 minutes. Stir in 1/2 cup parmesan, then remove from heat and stir in tomatoes, ham, and pasta. | 4. Transfer to a 2-quart shallow baking dish (not glass). Sprinkle with remaining 1/4 cup parmesan and broil 4 to 6 inches from heat until golden brown in spots, 2 to 3 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rigatoni pasta 1/2 201.7338 0.0 44.8801 1.1333
    butter 3 tablespoons unsalted 256.5 11.7855 8.0145 21.6
    purpose flour 3 tablespoons 201.7338 0.0 44.8801 1.1333
    milk 1 cup 148.84 11.6632 7.686 7.9788
    parmigiano reggiano cheese 3/4 cup divided Grated 201.7338 0.0 44.8801 1.1333
    tomato 1 can stewed chopped 62.068999999999996 13.7631 3.2384 0.5397
    ham 6 ounces chopped Baked 416.745 0.0 29.6484 32.0979

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



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