RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	132.3678
Energy (kCal)	882.8134
Carbohydrates (g)	46.3843
Total fats (g)	19.7866
Fatty acids, total saturated 20:0 (g)	0.0151
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1378
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.4255
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1212
Fatty acids, total saturated 4:0 (g)	0.0668
Fatty acids, total trans (g)	0.5313
Riboflavin (mg)	0.9774
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0216
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.2857
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6748
Proline (g)	0.3774
Fatty acids, total polyunsaturated 18:1 t (g)	0.4240
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.3384
Adjusted Protein (g)	0.0000
Cystine (g)	0.1885
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	130.2463
Copper, Cu (mg)	0.6875
Maltose (g)	0.0000
Zinc, Zn (mg)	18.8386
Total lipid (fat) (g)	19.7866
Vitamin K (phylloquinone) (g)	279.2277
Cholesterol (mg)	443.3339
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0869
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	25.2790
Folate, total (g)	170.0191
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	3332.8789
Energy (kcal)	882.8134
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4669
Fatty acids, total saturated 14:1 (g)	0.0580
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2271
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0091
Sugars, total (g)	18.4948
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0989
Vitamin C, total ascorbic acid (mg)	94.9384
Lutein + zeaxanthin (g)	1094.6605
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5752
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	177.7366
Fatty acids, total saturated 16:0 (g)	4.3675
Carbohydrate, by difference (g)	46.3843
Vitamin D (IU)	41.0000
Fructose (g)	2.0653
Fluoride, F (g)	2.5066
Aspartic acid (g)	1.3103
Tyrosine (g)	0.3437
Potassium, K (mg)	2734.2699
Fatty acids, total saturated 12:0 (g)	0.0610
Vitamin A, RAE (g)	245.6620
Serine (g)	0.6283
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4880
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.5016
Histidine (g)	0.2356
Isoleucine (g)	0.4560
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0831
Niacin (mg)	32.2430
Water (g)	781.1317
Fatty acids, total saturated 8:0 (g)	0.0250
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	1700.4156
Sodium, Na (mg)	830.3314
Iron, Fe (mg)	13.9598
Energy (kJ)	3681.6310
Ash (g)	13.0165
Caffeine (mg)	0.0000
Glycine (g)	0.3612
Fatty acids, total trans-polyenoic (g)	0.1057
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4380
Fatty acids, total polyunsaturated (g)	1.7896
Vitamin E (alpha-tocopherol) (mg)	2.7143
Sucrose (g)	1.5841
Vitamin B-6 (mg)	3.5020
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0385
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6656
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0124
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	5.4542
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0539
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5247
Folate, food (g)	170.0191
Fatty acids, total saturated 20:1 (g)	0.0575
Fatty acids, total monounsaturated (g)	7.0683
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.9514
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.1289
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	483.1341
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	7.6560
Vitamin B-12 (g)	6.6423
Calcium, Ca (mg)	483.9298
Fatty acids, total saturated 10:0 (g)	0.0581
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5256
Glutamic acid (g)	2.4876
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	210.5638
Vitamin E, added (mg)	0.0000
Retinol (g)	95.6000
Leucine (g)	0.7381
Folate, DFE (g)	170.0191
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1057
Fiber, total dietary (g)	6.3290
Tryptophan (g)	0.1372
Threonine (g)	0.4123
Fatty acids, total polyunsaturated 18:1 c (g)	5.4105
Manganese, Mn (mg)	0.6284
Protein (g)	132.3678
Cryptoxanthin, beta (g)	4.6438
Fatty acids, total saturated 18:1 undifferentiated (g)	6.4790
Betaine (mg)	34.8146
Phosphorus, P (mg)	1471.6395
Tocopherol, gamma (mg)	0.3672

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°F. Cook pasta according to package directions in Dutch (6-qt.) Oven; drain. | 2. Meanwhile, chop onion. Place onion, ground beef and garlic pressed with in (12-inch) skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink. Remove from heat; drain. Sprinkle with seasoning mix. Stir in sauce and tomatoes. | 3. In bowl, lightly beat egg with whisk. Add ricotta cheese, 1 cup of the mozzarella cheese, parsley and black pepper. Grate Parmesan cheese; set aside 1/4 cup. Stir remaining Parmesan cheese into ricotta mixture. | 4. To assemble casserole, place cooked pasta in a ovenproof baking bowl. Add 6 cups of the meat sauce; mix well. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Bake 1 hour. Top with remaining mozzarella and Parmesan cheeses. Continue baking 10 minutes or until bubbly. Garnish with additional parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ziti pasta	1	package		-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
garlic clove	3		pressed	-	-	-	-
italian seasoning mix	2	teaspoons		-	-	-	-
spaghetti sauce	1	jar		-	-	-	-
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
egg	1			71.5	0.36	6.28	4.755
part ricotta cheese	1	container	part-skim	-	-	-	-
mozzarella cheese	2	cups	shredded divided	-	-	-	-
parsley	1/4	cup	snipped	5.4	0.9495	0.4455	0.1185
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parmesan cheese	1/2	cup	grated divided	148.0	16.0	16.0	2.0
parsley			snipped	5.4	0.9495	0.4455	0.1185

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

Cooking in progress....

Party Pasta Bowl