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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees F. | 2. Bring water to a boil in a large pot and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs. It should be too firm to eat. | 3. Drain and rinse under cold water until cool. Drain and put in a large bowl. | 4. Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown (5 minutes). | 5. Add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes). | 6. Add wine, spaghetti sauce, butter and salt and pepper to taste. Reduce heat to medium and cook until thickened (5 minutes). | 7. Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano. | 8. Bake until bubbling and crusty on top (20 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
water	6	quarts		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
spanish onion	1		chopped	403.4676	0.0	89.7602	2.2667
portabella mushroom	12	ounces	chopped	74.8427	13.1655	7.1781	1.1907
red wine	1/2	cup		-	-	-	-
non meat spaghetti sauce	1	cup		403.4676	0.0	89.7602	2.2667
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
buffalo mozzarella	1	lb	cut	403.4676	0.0	89.7602	2.2667
parmigiano reggiano cheese				403.4676	0.0	89.7602	2.2667

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