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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven at 350 F.I n a medium-large saute pan on medium-high heat add a few tablespoons of olive oil and sweat your onion and garlic. | 2. Once everything softens, add the italian sausage and work it into small crumbles with a wooden spoon. | 3. Once the meat is cooked (8-10 minutes) add your red wine and vegetable broth and continue to cook for another 5 minutes. | 4. Now add your allspice, salt pepper, oregano, thyme….mix together and cook for a few more minutes. | 5. Stir in your Ragu pasta sauce, turn your stove down to simmer and let it cook for 20-25 minutes. Taste to see if it needs more salt and pepper. (Set aside when done). | 6. Cook your pasta as directions state until it’s “under cooked” about 5-6 minutes You want it to have a bite to it. It will continue to cook in the oven. (Drain and set aside). | 7. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. | 8. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. | 9. Turn off the heat, and carefully stir in your beaten eggs (temper them first so they wont scramble). | 10. Add the nutmeg, salt and pepper and stir in 3/4 cup of the Parmesan cheese. | 11. Add a big spoonful of meat sauce to your pasta and mix together. | 12. Now evenly distribute the pasta into an 8x8 square pan. | 13. Evenly distribute the meat sauce over the noodles. | 14. Now pour béchamel over everything in a thick layer until everything is covered. | 15. Sprinkle the remaining parmesan cheesee and breadcrumbs on top. | 16. Bake uncovered in the oven for about an hour until everything is bubbly and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne	1 1/2	1/2		53.5805	7.1441	2.4239	1.7009999999999998
italian sausage	1		mild	1569.4315	2.9484	64.637	142.1107
thyme sprig	3			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	2			-	-	-	-
red wine	1/4	cup		-	-	-	-
rag pasta sauce	1 1/2	1/2		-	-	-	-
vegetable broth	1/3	cup		54.12	8.774	1.9844	1.2792
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
purpose flour	2 1/2	1/2		-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
egg	2		beaten	143.0	0.72	12.56	9.51
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
kosher salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
gluten breadcrumb	1/4	cup	free	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
parmesan cheese	1	cup	shredded	296.0	32.0	32.0	4.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.