Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Spread | not in our table | 0 |
| Sauce | not in our table | 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
- =
- 1 package rigatoni pasta
- 2 cans cheese spread
- barbecue sauce
- 16 pieces whole black peppercorns
- 1 carrot
- =
Directions
Cook rigatoni pasta according to package directions. When cooked, rinse pasta in cold water. Carefully fill each rigatoni with cheese. Make sure the cheese doesn’t leak on the other end. Put 6 to 8 cheese-filled snakes on a plate, curved like a snake that’s been chopped to pieces. Use a fork to spread lines of barbecue sauce along the top of each snake. To form snake heads, use barbecue sauce to glue two black peppercorn eyes on one end of each snake. Peel off carrot skin. Then peel several narrow strips and use those as snake tongues. Slice along one end of the carrot strip to make it look like a snake’s forked tongue. Serve to eager kids.