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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook beef, onion, and carrot in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Add tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper and next 4 ingredients;bring to a boil. Reduce heat, and simmer uncovered, 28 minutes or until liquid evaporates, stirring occasionally. | 2. Cook pasta according to package directions, omitting salt and fat. | 3. Combine milk and next 3 ingredients in a large, heavy saucepan. Cook over medium-high heat to 180°F or until tiny bubbles form around edge(DO NOT BOIL). Remove from heat. Cover; let stand 10 minutes. Strain mixture through a sieve into a bowl; discard solids. Set milk mixture aside. | 4. Preheat oven to 375°F. | 5. Melt butter in a large saucepan over medium-low heat. Add flour, stirring well with a whisk. Cook 1 minute, stirring constantly. Gradually add milk mixture, stirring well with a whisk;cook over medium heat until thick (about 10 minutes). Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Remove form heat; stir in 1/2 cup cheese. Reserve 1 1/2 cups sauce. | 6. Combine pasta and remaining cheese sauce. Spoon half of pasta mixture into a 13x9-inch baking dish coated with a cooking spray. Spoon meat mixture over pasta. Top with remaining pasta mixture. Pour reserved cheese sauce evenly over pasta layer. Sprinkle with 1/4 cup cheese. | 7. Bake at 375°F for 25 minutes or until bubbly. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb	ground	403.4676	0.0	89.7602	2.2667
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
salt	1	teaspoon	divided	-	-	-	-
black pepper	1/2	teaspoon	divided	2.8865	0.7354	0.1195	0.0375
spinach	1	package	chopped thawed drained squeezed frozen	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
cinnamon	1/4	teaspoon	ground	-	-	-	-
penne pasta	2	cups	uncooked	403.4676	0.0	89.7602	2.2667
milk	4 1/2	cups	low-fat	2484.0	59.832	24.732	257.472
black peppercorn	12			403.4676	0.0	89.7602	2.2667
onion	1		sliced	64.0	14.944	1.76	0.16
bay leaf	1			-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
purpose flour	1/3	cup		403.4676	0.0	89.7602	2.2667
nutmeg	1/4	teaspoon	ground	5.775	0.5422	0.0642	0.3994
parmesan cheese	3/4	cup	grated divided	222.0	24.0	24.0	3.0
cooking spray				-	-	-	-

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