Irish Penne
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 123.3674 |
| Energy (kCal) | 3303.7663 |
| Carbohydrates (g) | 177.6246 |
| Total fats (g) | 239.934 |
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Cuisine
European >> Irish >> Irish
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cook pasta as directed on package, using lower end of cooking time. | 2. Toss with 1 tbs olive oil and set aside in covered pan. | 3. Cut squash in half lengthwise, remove seeds and string, and place cut side down in roasting pan to which you have added 2 tbs olive oil. | 4. cut onion in half and add to pan. | 5. Roast for one hour at 350 degrees. | 6. Remove pan, drain any liquid and allow to cool until cool enough to handle. | 7. Chop onion, cube squash (without skin) and mix with penne in a large mixing bowl. | 8. If some areas of squash are too mushy to cube, scoop out of skin and add to mixing bowl. | 9. Add tomato and roasted red pepper. | 10. Toast pine nuts under broiler or in dry skillet; coarsely chop and add to mixing bowl. | 11. Add both cheeses, salt& pepper, and mix well. | 12. Place contents of mixing bowl in 13x9 pyrex dish which has been sprayed with PAM. | 13. Pour evaporated milk evenly over entire dish, cover with foil and bake for 30 minutes. | 14. Remove from oven, remove foil, sprinkle evenly with breadcrumbs and return to oven. | 15. Bake for 20-30 additional minutes (watch that breadcrumbs don't burn). | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| penne | 1 | lb | 571.5271 | 76.2036 | 25.8548 | 18.1437 | |
| olive oil | 3 | tablespoons | separated | 358.02 | 0.0 | 0.0 | 40.5 |
| sugar butternut | 1 | - | - | - | - | ||
| onion | 1 | 60.0 | 14.01 | 1.65 | 0.15 | ||
| tomato | 1 | deglopped chopped | 28.29 | 6.273 | 1.476 | 0.24600000000000002 | |
| red pepper | 1 | jar | roasted rinsed drained cut | - | - | - | - |
| pine nut | 4 | tablespoons | 227.1375 | 4.4145 | 4.6204 | 23.0749 | |
| mozzarella cheese | 8 | ounces | shredded | 734.8188 | 61.7339 | 30.7535 | 40.5284 |
| sharp cheddar cheese | 8 | ounces | shredded | 929.8634 | 4.8308 | 54.998000000000005 | 76.7024 |
| seasoning salt | 1/2 | teaspoon | - | - | - | - | |
| black pepper | 1/2 | teaspoon | ground | 2.8865 | 0.7354 | 0.1195 | 0.0375 |
| milk | 6 | ounces | evaporated | 391.223 | 9.4234 | 3.8952 | 40.5511 |
| breadcrumb | 1/2 | cup | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.