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Mexican Pasta Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)158.0117
Energy (kCal)1154.4539
Carbohydrates (g)25.5209
Total fats (g)45.7363
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375. | 2. While cooking pasta heat oil over medium heat in a frying pan. | 3. Add garlic and jalepenos. | 4. Cook 3 minutes. | 5. Add chili powder, stir 1 minute. | 6. Mixture will be thick and powdery. | 7. Add tomatoes with liquid, cumin, and oregano. | 8. Simmer 15 minutes. | 9. Combine drained pasta, chicken, olives, 3/4 c. | 10. of the cheese and sauce. | 11. Pour into 2 quart baking dish sprayed with vegetable oil. | 12. Sprinkle remaining cheese on top, cover loosely with foil. | 13. Bake 15 minutes until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rigatoni pasta 1 cooked 403.4676 0.0 89.7602 2.2667
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    jalapeno 2 minced 3.2625 0.7312 0.1024 0.0416
    tomato 1 can undrained 62.068999999999996 13.7631 3.2384 0.5397
    chili powder 2 tablespoons 45.12 7.952000000000001 2.1536 2.2848
    cumin 1 1/2 1/2 11.8125 1.3936 0.561 0.7015
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    chicken 8 ounces cubed cooked 542.0423 0.0 61.9153 30.8442
    olive 1 can sliced - - - -
    monterey jack cheese 1 cup 403.4676 0.0 89.7602 2.2667

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



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