Recipe: 4 cheese pasta. Calorie, chemical composition and nutritional value.

Prepared by: Oksana Gorshkova

03/16/2019 Cooking time: 15 min

How to cook “Four Cheese Pasta”

These are the products I used for the dish. Cook pasta according to package directions. Cook until al dente.

Grate all types of cheese on a coarse grater.

In a saucepan, melt the butter in the olive oil, adding the garlic pressed directly into the peel with the flat side of a knife. Cook the garlic for about a minute until fragrant and remove.

Add flour to the butter, mix thoroughly and heat until golden brown and with a bright nutty aroma.

Pour in the cream and quickly stir the sauce. Add a little salt and cook for a minute, stirring, until slightly thickened.

Add the cheeses and stir until melted and smooth.

Add the prepared pasta to the sauce and mix well. Add a little pasta water if necessary.

Place the pasta on warm plates - this is important!

Top with a light sprinkle of chopped green onions and freshly ground black pepper and serve immediately!

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Recipe: 4 cheese pasta. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “4 Cheese Paste”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	345 kcal	1684 kcal	20.5%	5.9%	488 g
Squirrels	18.6 g	76 g	24.5%	7.1%	409 g
Fats	13.4 g	56 g	23.9%	6.9%	418 g
Carbohydrates	37.1 g	219 g	16.9%	4.9%	590 g
Alimentary fiber	1.9 g	20 g	9.5%	2.8%	1053 g
Water	26.7 g	2273 g	1.2%	0.3%	8513 g
Ash	2.366 g	~
Vitamins
Vitamin A, RE	89.9 mcg	900 mcg	10%	2.9%	1001 g
Retinol	0.087 mg	~
beta carotene	0.026 mg	5 mg	0.5%	0.1%	19231 g
Vitamin B1, thiamine	0.101 mg	1.5 mg	6.7%	1.9%	1485 g
Vitamin B2, riboflavin	0.194 mg	1.8 mg	10.8%	3.1%	928 g
Vitamin B4, choline	36.12 mg	500 mg	7.2%	2.1%	1384 g
Vitamin B5, pantothenic	0.487 mg	5 mg	9.7%	2.8%	1027 g
Vitamin B6, pyridoxine	0.134 mg	2 mg	6.7%	1.9%	1493 g
Vitamin B9, folates	19.767 mcg	400 mcg	4.9%	1.4%	2024
Vitamin B12, cobalamin	0.619 mcg	3 mcg	20.6%	6%	485 g
Vitamin C, ascorbic acid	0.04 mg	90 mg	225000 g
Vitamin D, calciferol	0.22 mcg	10 mcg	2.2%	0.6%	4545 g
Vitamin D3, cholecalciferol	0.21 mcg	~
Vitamin E, alpha tocopherol, TE	0.888 mg	15 mg	5.9%	1.7%	1689 g
Vitamin H, biotin	1.432 mcg	50 mcg	2.9%	0.8%	3492 g
Vitamin K, phylloquinone	1.1 mcg	120 mcg	0.9%	0.3%	10909 g
Vitamin RR, NE	1.734 mg	20 mg	8.7%	2.5%	1153 g
Niacin	0.625 mg	~
Macronutrients
Potassium, K	142.8 mg	2500 mg	5.7%	1.7%	1751 g
Calcium, Ca	387.56 mg	1000 mg	38.8%	11.2%	258 g
Silicon, Si	2 mg	30 mg	6.7%	1.9%	1500 g
Magnesium, Mg	23.48 mg	400 mg	5.9%	1.7%	1704 g
Sodium, Na	374.7 mg	1300 mg	28.8%	8.3%	347 g
Sera, S	166.73 mg	1000 mg	16.7%	4.8%	600 g
Phosphorus, P	304.8 mg	800 mg	38.1%	11%	262 g
Chlorine, Cl	48 mg	2300 mg	2.1%	0.6%	4792 g
Microelements
Aluminium, Al	6.3 mcg	~
Iron, Fe	1.002 mg	18 mg	5.6%	1.6%	1796
Yod, I	1.88 mcg	150 mcg	1.3%	0.4%	7979 g
Cobalt, Co	0.837 mcg	10 mcg	8.4%	2.4%	1195 g
Manganese, Mn	0.2936 mg	2 mg	14.7%	4.3%	681 g
Copper, Cu	368.5 mcg	1000 mcg	36.9%	10.7%	271 g
Molybdenum, Mo	6.925 mcg	70 mcg	9.9%	2.9%	1011 g
Tin, Sn	1.63 mcg	~
Selenium, Se	7.89 mcg	55 mcg	14.3%	4.1%	697 g
Strontium, Sr	2.13 mcg	~
Fluorine, F	13.63 mcg	4000 mcg	0.3%	0.1%	29347 g
Chromium, Cr	1.35 mcg	50 mcg	2.7%	0.8%	3704 g
Zinc, Zn	1.8428 mg	12 mg	15.4%	4.5%	651 g
Digestible carbohydrates
Starch and dextrins	33.85 g	~
Mono- and disaccharides (sugars)	2 g	max 100 g
Galactose	0.055 g	~
Glucose (dextrose)	0.045 g	~
Maltose	0.835 g	~
Sucrose	0.045 g	~
Fructose	0.015 g	~
Essential amino acids
Arginine*	0.56 g	~
Valin	0.942 g	~
Histidine*	0.479 g	~
Isoleucine	0.746 g	~
Leucine	1.367 g	~
Lysine	1.061 g	~
Methionine	0.353 g	~
Methionine + Cysteine	0.191 g	~
Threonine	0.524 g	~
Tryptophan	0.187 g	~
Phenylalanine	0.789 g	~
Phenylalanine+Tyrosine	0.412 g	~
Nonessential amino acids
Alanin	0.461 g	~
Aspartic acid	0.824 g	~
Glycine	0.358 g	~
Glutamic acid	3.899 g	~
Proline	1.634 g	~
Serin	0.826 g	~
Tyrosine	0.695 g	~
Cysteine	0.172 g	~
Sterols (sterols)
Cholesterol	40.03 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	8.1 g	max 18.7 g
4:0 Oil	0.41 g	~
6:0 Kapronovaya	0.186 g	~
8:0 Caprylic	0.123 g	~
10:0 Kaprinovaya	0.284 g	~
12:0 Lauric	0.321 g	~
14:0 Miristinovaya	1.28 g	~
16:0 Palmitinaya	3.378 g	~
18:0 Stearic	1.234 g	~
Monounsaturated fatty acids	3.702 g	min 16.8 g	22%	6.4%
16:1 Palmitoleic	0.305 g	~
18:1 Oleic (omega-9)	2.845 g	~
Polyunsaturated fatty acids	0.57 g	from 11.2 to 20.6 g	5.1%	1.5%
18:2 Linolevaya	0.372 g	~
18:3 Linolenic	0.134 g	~
Omega-3 fatty acids	0.1 g	from 0.9 to 3.7 g	11.1%	3.2%
Omega-6 fatty acids	0.4 g	from 4.7 to 16.8 g	8.5%	2.5%

The energy value of 4 cheese paste is 345 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Pizza with cheese sauce

Cheese sauce and chips
The beauty of cheese dressing is that with it you don’t have to worry about running out of ingredients for the filling: it’s delicious on its own. And no tricks are required here.

Take the dough - of course, it is better to prepare it. A good dough is prepared with flour and water without eggs, with a small amount of quick yeast and salt, with the addition of olive oil. But if you're in a hurry or just don't want to bother, buy ready-made dough.

Secret: pizza base is most often made from dough that is, to put it mildly, not very good. It's better to buy frozen puff pastry without yeast. It's not traditional or Italian, but it's tasty and easy.

Spread the dough generously with your prepared cheese dressing. Spread the filling on top: not in a thick layer, do not pile it up. A little bit of everything so that the “bottom” is visible. Cheese on top: don’t be stingy, be generous! Then bake all this beauty for 20 minutes in a hot oven and immediately, without delay, throw it on the table!

Recipe ingredients:

1 can 800 gr. canned cream tomatoes, grated by hand
450 gr. mezzi rigatoni pasta
120 gr. rosemary focaccia, toasted and diced (about 2 cups)
0.5 tbsp. grated parmesan (about 30 gr.)
0.5 tbsp. chopped parsley
0.5 tbsp. coarsely chopped sun-dried tomatoes (not in oil)
450 gr. mozzarella, diced
1.5 tbsp. grated Asiago cheese (about 180 gr.)
220 gr. ricotta
1 head of garlic
2 tbsp. l. olive oil + extra for greasing the pan
1 onion, chopped
1 fennel root, thinly sliced + 1 tbsp. l. chopped fennel sprigs
0.5 tsp. red pepper flakes
2 tbsp. l. tomato paste

White pizza sauce

White sauce for pizza
Every decent pizzeria will offer visitors original pizza with white sauce on its menu. It can be cheese, vegetable, broccoli, fish, seafood, chicken, mushroom. White sauce gives the dough a special appetizing and tenderness, and any ingredients, be it fish, vegetables or meat, a piquant and refined touch. No red tomato ketchup will give such an effect!

White dressing combines champignons, mozzarella, parmesan and dor blue, tuna and salmon, shrimp and squid, chicken, turkey, any sausages, and vegetables. By the way, it is universal and is suitable not only for pizza, but also as a gravy for pasta, vegetables and potatoes, as a dip for appetizers and simply a delicious homemade sauce for hot main courses. If you add herbs, garlic or mustard, you can play and experiment, creating new shades and combinations of flavors. We recommend you try it!

What filling is it suitable for?

The cheesy taste suits the mushrooms: they seem made for union. Just some champignons, a few slices of fresh tomato, basil – that’s all. Well, surprisingly tasty!

The second option is just cheese. Cheese, cheese, lots of cheese! A little mozzarella, a little dor blue, grate a tiny piece of Parmesan cheese. A couple of red basil leaves. Nothing extra, and incredibly tasty.

But you can also have a more satisfying option: for example, Bavarian or Munich sausages. Boiled chicken breast is perfect - just pinch it into pieces with your hands, or turkey breast. But not so much for fish - too characteristic tastes do not go well together on one plate.

First there was pasta

Even the most inquisitive historians cannot say when and how the paste appeared. But there are facts that cannot be ignored. These include vessels with the remains of noodles that were kneaded 4,000 years ago, and treatises by ancient Roman philosophers who expressed their delight at tasting a new dish.

And finally, medieval cookbooks written by chefs who studied the art of cooking pasta as a science, which at that time was owned only by the inhabitants of Sicily.

Even the people of the Neolithic era, who had just mastered growing wheat, grinding its grains into flour and preparing products based on it, understood the need for an additional flavor touch.

More types - more taste

As pasta improved, new forms of pasta appeared, and for each of them, chefs created new sauces and fillings that would best suit their taste.

Residents of Italy believe that the final taste of pasta depends on its shape. And since cooking pasta involves adding sauce, all types of products are formed in such a way as to retain as much of the aromatic dressing as possible.

Each region of Italy can boast of its own pasta invention. The well-known spaghetti was created by the chefs of Naples, products in the shape of farfalle butterflies were invented by the inhabitants of Parma, and the province of Umbria became the birthplace of the wide ribbon-shaped fettuccine noodles.

But whatever the form of pasta, its taste will be real only if the product is made from durum wheat flour. In Italy, pasta is made only from Farina di grano duro flour.

And most importantly, for Italians, pasta is not a side dish, but a complete and completely independent dish, especially tasty if served with creamy sauce.

Cooking according to the recipe:

Preheat the oven to 200°C. Cut the garlic in half from the side to expose the cloves. Wrap the bottom half of the garlic in foil and bake until very tender, about 20 minutes. Meanwhile, peel the top half and chop the garlic.
In a large cauldron or saucepan over moderate heat, heat 2 tbsp. l. olive oil. Add the onion and chopped fennel and stir-fry for about 3 minutes. Add chopped garlic and red pepper and cook, stirring, until garlic softens, about 2 minutes more. Add tomato paste and 1 tsp. salt. Cook, stirring, until the vegetables are tender, about 3 minutes. Add tomatoes and 4 tbsp. water; stir. Increase heat to medium-high and bring sauce to a simmer, then reduce heat to medium-low and simmer until sauce thickens slightly, about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain the water and rinse the pasta under cold water.
Grind the focaccia in a food processor until coarse crumbs. Squeeze the baked garlic from the peel and add to the food processor, adding 1/4 tbsp. parmesan and parsley; beat a few more times to combine everything. Set aside breadcrumbs.
Lightly grease a 22 x 32 cm baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce, along with the fennel, mozzarella, Asiago and the remaining 1/4 cup each. parmesan and parsley; stir. Transfer to prepared baking pan. Top with ricotta and sprinkle with breadcrumbs.
Cover the pan loosely with foil and bake for 30 minutes. Then remove the foil and continue baking until golden brown and bubbly, about 15 minutes more. Let the casserole rest for 10 minutes before serving.
Note
Pasta can be frozen! Cook the pasta to the end of step 5, then cover the dish tightly with foil and freeze for up to 3 weeks. Bake at 220°C, undefrosted, covered for 1 hour. Then remove the foil and bake for another 25-30 minutes.

Categories:
recipe / Festive dishes / Dinner party / Main courses / Casseroles / Pasta / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes