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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray pan with cooking spray, add sausage, cook until brown, drain fat, set aside. | 2. In same pan add onion,garlic, zucchini, red pepper, saute until softened. | 3. Puree roasted red pepper in blender, add to veggies. | 4. Add tomato sauce, sausage, spices, simmer for 30 minutes. | 5. Cook and drain penne. | 6. In a large casserole add sauce to cover bottom. | 7. Add remaining sauce to penne, stir. | 8. Add half of penne to casserole. | 9. Mix ricotta and egg, spread over penne. | 10. Top with 1 c mozzarella and some parmesan. | 11. Add remaining penne, top with remaining cheeses. | 12. Cover and bake in preheated 350°F oven for 30 minutes, uncover and bake 15 minutes until cheese is slightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sausage	1			1569.4315	2.9484	64.637	142.1107
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	403.4676	0.0	89.7602	2.2667
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
red pepper	1		diced	1.25	0.2753	0.0584	0.0138
red pepper	1	jar	roasted drained	1.25	0.2753	0.0584	0.0138
tomato sauce	1	can		-	-	-	-
italian seasoning basil				403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
red pepper flake	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
egg	1			71.5	0.36	6.28	4.755
mozzarella cheese	2	cups		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
penne rigate	1	lb	cooked drained	403.4676	0.0	89.7602	2.2667

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