Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
855
Calories
38g
Protein
35g
Fat
100g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 medium Russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup warmed milk
- 1/4 cup grated Parmesan Cheese
- 1 1/2 cups pasta or marinara sauce
- 1 1/2 cups shredded mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes