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Ricotta Vegetable Rigatoni Bake

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)132.2094
Energy (kCal)2117.9682
Carbohydrates (g)38.4668
Protein (g)193.161
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rigatoni pasta 16 ounces 403.4667 0.0 89.76 2.2667
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    portabella mushroom 2 cups sliced 37.84 6.6564 3.6292 0.602
    asparagus spear 3/4 cut 403.4667 0.0 89.76 2.2667
    water artichoke heart 1 can quartered water-packed drained 403.4667 0.0 89.76 2.2667
    garlic 2 teaspoons minced divided 8.344 1.8514 0.3562 0.027999999999999997
    ricotta cheese 2 cups low-fat 863.04 15.0784 55.8496 64.3808
    cheese 1 1/4 cups shredded divided 595.6875 3.9488 36.1125 48.4988
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947

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



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