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Creamy pasta with three types of cheese
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Three cheese pasta (180 g) has 396 calories. That works out to 220 calories per 100 g. It contains 48.6 g of carbs, 15.3 g of protein, 15.3 g of fat and 2.7 g of fiber. Its 0.9 µg of B12 covers 38% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 180 g
396
KCAL / 180G
Carbs
48.6g
· 18% DV
Protein
15.3g
· 31% DV
Fat
15.3g
· 20% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 16% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 396 kcal | |
| Total fat | 15.3 g | 20% |
| Saturated fat | 8.64 g | 43% |
| Trans fat | 0.14 g | |
| Sodium | 612 mg | 27% |
| Total carbohydrate | 48.6 g | 18% |
| Fiber | 2.7 g | 10% |
| Protein | 15.3 g | 31% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 396 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (small) | 100 g | 220 kcal |
| 1 cup (small) | 120 g | 264 kcal |
| 1 serving (medium) | 200 g | 440 kcal |
| 1 piece (large) | 220 g | 484 kcal |
| 1 cup (large) | 250 g | 550 kcal |
| 1 serving (large) | 300 g | 660 kcal |
Calculated from 220 calories per 100 g.
Three cheese pasta can use different combinations, but a good mix pairs a smooth-melting cheese such as mozzarella with a flavorful cheese such as Parmesan and a creamy cheese such as cheddar. The exact combination varies by recipe.
To make three cheese pasta, cook the pasta and prepare a sauce by gently melting grated cheeses into warm milk or a béchamel. Toss the pasta with the sauce while both are hot, adding a splash of pasta water if it feels too thick.
Three cheese pasta sauce can turn grainy when the cheese gets too hot or is added to a rapidly boiling liquid. Take the pan off high heat, stir in finely grated cheese gradually, and avoid boiling the finished sauce.
Three cheese pasta is a broad name for pasta with a sauce made from three cheeses, while macaroni and cheese is a specific, well-known pasta dish that often uses a cheese sauce and elbow macaroni. Recipes and cheese combinations can overlap.
Short shapes with ridges or curves, such as fusilli, penne, and elbows, work especially well in three cheese pasta because they hold the thick sauce. Smooth long pasta can work too, but the coating may feel less even.
Yes, you can bake three cheese pasta. Combine cooked pasta with its sauce in an oven-safe dish, add grated cheese on top, and bake until browned and bubbling; slightly undercook the pasta first so it does not turn too soft.
Serve three cheese pasta with a crisp green salad, roasted vegetables, or steamed broccoli. These lighter sides balance the rich cheese sauce, while garlic bread is a popular option if you want a more filling meal.
Three cheese pasta keeps for up to three days in a covered container in the refrigerator. Cool it promptly rather than leaving it out for hours, and discard it if its smell, appearance, or texture has changed.
Reheat three cheese pasta gently on the stove with a small splash of milk or water, stirring until the sauce loosens. For microwave reheating, use short intervals and stir between them so the edges do not overheat before the middle.
Yes, three cheese pasta can be frozen, though its sauce may turn less smooth after thawing. Freeze it in an airtight container, thaw it in the refrigerator, then reheat slowly with a little milk while stirring to bring the sauce together.
Vitamins
B12
0.9µg · 38% DV
B2
0.34mg · 26% DV
Vitamin A
216µg · 24% DV
B5
1.08mg · 22% DV
Minerals
Phosphorus
252mg · 36% DV
Calcium
324mg · 32% DV
Selenium
16µg · 29% DV
Sodium
612mg · 27% DV
Potassium ⭐
198mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 396 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Three cheese pasta brings cooked pasta together with a rich sauce made from three kinds of cheese. It is a familiar Italian-inspired dish, though the particular cheeses vary by recipe rather than following one fixed formula. Short shapes hold the thick sauce well, with grated cheese often clinging to their ridges.
Serve it hot as a simple lunch or dinner, on its own or alongside a crisp salad; in many homes it also works as a comforting side. The pasta supplies most of the carbohydrates, while the cheese contributes protein and richness: a 100 g portion has 8.5 g of protein. For a lighter plate, use a little less sauce and add vegetables such as peas, spinach or roasted peppers.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.64g
MONOUNSATURATED
3.96g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.