Photo: K8
Estimated Nutrition (whole recipe, rough)
1993
Calories
105g
Protein
92g
Fat
180g
Carbs
Counts 22 of 25 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Bread | 1 slice (30g) white | 79 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Macaroni | 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 large onion, grated
- 1 1/2 cups chopped fresh flat-leaf parsley, plus 1/4 cup
- 1 1/2 cups grated Parmesan cheese, plus 1/4 cup
- 1 cup fresh bread crumbs
- 1/2 cup Italian-style bread crumbs
- 3 large eggs
- ¼ cup ketchup
- 8 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 3 teaspoon kosher salt, plus more for seasoning
- 1 ½ lb ground beef
- 1 ½ lb ground veal
- 2 large onion
- 6 garlic cloves minced
- 1 (28-ounce) can crushed tomatoes, chopped
- 1 15oz can diced tomatoes
- 1 tbsp kosher salt
- 1 tsp red pepper flakes
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 lb conchiglie rigate
- 4 cups heavy cream
- 2 cups pesto
- 1/2 lb shredded mozzarella
- 1 cup grated Parmesan (reserve some for garnish)
- 1 1/2 cup fontina cheese, coarsely grated
- ½ cup ricotta cheese
- 2 tsp salt
- 1 large butternut squash (about 2lb), peeled, seeded, and cut into 1-inch cubes
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- salt
- 2 lb elbow macaroni
- 1 stick of butter
- 1 cup all-purpose flour
- 2 quarts whole milk, scalded
- 24 oz extra-sharp Cheddar, grated
- 16 oz mild orange Cheddar, grated
- 1 tsp ground nutmeg
- 1 tbsp salt
- 4 garlic cloves, chopped
- ¼ cup chopped sage leaves
- 3 cups fresh white bread crumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes