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Mexican Pasta Vegetable Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.692
Energy (kCal)1360.2174
Carbohydrates (g)251.4177
Total fats (g)6.1136
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375. | 2. Cook rotini as directed on package. | 3. Combine rotini, salsa, 1 c cheese, cottage cheese, beans, and corn. | 4. Spoon into a sprayed 13 x 9 baking pan. | 5. Sprinkle with remaining cheese. | 6. Bake for 20 minutes or until heated thoroughly. | 7. Sprinkle with cilantro (optional) before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rotini pasta 3 cups uncooked - - - -
    salsa 32 ounces 263.0833 60.236999999999995 13.7892 1.5422
    cheddar cheese 2 cups reduced fat - - - -
    nonfat cottage cheese 1 cup 104.4 9.657 14.993 0.4205
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    corn 1 package thawed drained frozen - - - -
    cilantro 1/4 cup 0.92 0.1468 0.0852 0.0208

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



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