RecipeDB

Cooking in progress....

Four Cheese and Pesto Italian Baked Spaghetti

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)120.3205
Energy (kCal)2613.2822
Carbohydrates (g)101.4356
Total fats (g)191.2368
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat over to 400ºF. | 2. Grease 13x9 baking dish. | 3. Cook spaghetti for 2 minutes less than the package directions specify,. | 4. Drain spaghetti well and transfer into a bowl. | 5. Stir in ricotta,pesto,1 cup mozzarella, ½ cup of the parmesan, and the goat cheese. | 6. Toss the mixture well and transfer it into the baking dish. | 7. Sprinkle the remaining 1½ cup mozarella and ½ cup parmesan over the pasta. | 8. Bake until the cheese is melted, about 20 minutes. | 9. turn the oven setting to broil and broil for 1 minute or until golden. | 10. serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1 uncooked 106.02 21.3208 3.8048 0.4475
    ricotta cheese 1 lb 789.2517 13.7892 51.0746 58.8764
    pesto sauce 12 ounces 1422.0105 34.3256 33.4411 127.9129
    mozzarella cheese 2 1/2 cups shredded - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    goat cheese 1 cup crumbled - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition