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Spaghetti Torte

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.851
Energy (kCal)2533.0498
Carbohydrates (g)413.3748
Total fats (g)40.0346
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350degF (174degC). | 2. Spray a round spring form pan with cooking spray. | 3. Cook spaghetti according to directions. | 4. Rinse with cold water and drain. | 5. While spaghetti is cooking, combine parmesan cheese,ricotta cheese,egg whites, sundried tomatoes and olives in a bowl. | 6. Toss with cooked spaghetti until evenly coated. | 7. Press half spaghetti in prepared pan, sprinkle with half tomatoes and basil. | 8. Press remaining spaghetti mixture into pan, sprinkle with remaining basil and tomatoes. | 9. Sprinkle grated cheese over top. | 10. Bake for 30 minutes. | 11. Let stand for 10 minutes, remove sides of pan and transfer to serving plate. | 12. Cut into wedges to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 500 g uncooked 1860.0 374.05 66.75 7.85
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    ricotta cheese 1/2 cup 215.76 3.7696 13.9624 16.0952
    egg white 4 68.64 0.9636 14.388 0.2244
    sun tomato 2 tablespoons chopped sun-dried - - - -
    olive 2 tablespoons chopped - - - -
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    cheese 1/3 cup grated 158.85 1.053 9.63 12.933

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



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