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Baked Rigatoni

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)144.1663
Energy (kCal)1480.4985
Carbohydrates (g)102.3879
Total fats (g)57.9396
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a big skillet, heat oil over medium heat. | 2. Cook onion and green pepper until tender. | 3. Add next 12 ingredients. | 4. Simmer, uncovered, for 30 minutes. | 5. Remove bay leaf. | 6. Toss rigatoni with butter. | 7. Mix eggs, ricotta and Parmesan cheese. | 8. Stir into the rigatoni mixture and transfer to a 13x9 inch casserole dish. | 9. Top with tomato mixture. | 10. Bake at 350 degrees for 30-40 minutes or until heated well. | 11. Sprinkle with additional Parmesan cheese, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green pepper 1 chopped 14.8 3.4336 0.6364 0.1258
    tomato 1 can cut 40.2099 8.6898 1.9658 0.4468
    tomato sauce 1 can - - - -
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    water 3/4 cup 0.0 0.0 0.0 0.0
    mushroom 1 jar sliced drained - - - -
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    bay leaf 1 - - - -
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    salt 2 teaspoons - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    rigatoni pasta 1 cooked drained 403.4676 0.0 89.7602 2.2667
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    egg 2 beaten 143.0 0.72 12.56 9.51
    ricotta cheese 1 carton - - - -
    parmesan cheese 3/4 cup grated 222.0 24.0 24.0 3.0

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



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