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Cheesy Baked Spaghetti and Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.4615
Energy (kCal)1305.3246
Carbohydrates (g)38.4976
Total fats (g)100.8472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Line the bottom and sides of medium saucepan to about half-way up with the frozen meatballs, and pour in marinara sauce until all meatballs are covered. Set to simmer on low heat. | 3. Take out frozen vegetables, leave on counter. | 4. In a large pot, follow the directions to cook 1 pound of spaghetti, drain and return to pot. | 5. With a dinner knife, divide each meatball in half, and then pour into spaghetti pot with sauce, open frozen vegetables and pour into spaghetti pot. | 6. Mix well, slowly adding two cups of shredded mozzarella. | 7. Pour mixture into 13x9 baking dish, sprinkle 1 cup mozzarella on top. | 8. Bake for 15-20 minutes, or until mozzarella on top is melted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kraft moisture part mozzarella cheese 3 cups Shredded low skim - - - -
    spaghetti 1 8.7883 1.9589 0.1814 0.1616
    meatball 1 lb 1296.5363 36.5387 65.2801 100.6856
    vegetable choose either 1 bag - - - -
    marinara sauce 1 jar - - - -

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



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