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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare spaghetti sauce in advance; set aside to cool. I do mine the night before and place in the refrigerator to cool overnight. If using the recipe for my Grandma's spaghetti sauce, see recipe below. | 2. Boil noodles al dente. Drain and give a quick rinse in cold water to stop the cooking. Stir the pasta into the spaghetti sauce; set aside. | 3. In a separate bowl, combine egg, Ricotta (or cottage cheese), Mozzarella, Romano, salt, pepper and parsley. | 4. In a foil-lined and greased 10x13-inch casserole pan, spread half of the pasta/meat mixture into the bottom of the pan; layer cheese mixture over all; top with remaining pasta/meat mixture. Sprinkle the reserved Parmesan and Mozzarella cheese over the top. (If freezing, stop here, cover with heavy duty foil and freeze. Once fully frozen, you can pop the casserole out of the 10x13 pan and place in a large Ziploc bag to go back into the freezer. Freeze for up to 3 months. When ready to use, thaw in refrigerator; bake as directed.) | 5. Bake in a 375°F oven for 50 minutes. Uncover and cook an additional 15-20 minutes, or until bubbly and nicely browned on top. | 6. Grandma Shannon's Spaghetti Sauce: | 7. Saute the onion, garlic and meat over medium-high heat. (Add garlic after the onion and meat have been sauteed for 4-5 min.). | 8. Add the remaining ingredients and let simmer for 1 hour or more. Serve over your favorite pasta. Serve with green salad, French/Italian bread, and red wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti sauce	4	cups		-	-	-	-
penne	1			35.7204	4.7627	1.6159	1.1340000000000001
egg	1		beaten	71.5	0.36	6.28	4.755
ricotta cheese	15	ounces	curd	739.9218	12.9274	47.8823	55.1965
cream cheese	8	ounces	softened reduced fat	669.06	7.938	16.1028	64.8648
mozzarella cheese	2 1/2	cups	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt pepper				-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
beef	1	lb	ground ground	530.4012	0.0	104.5842	12.1947
pepperoni	4	ounces	chopped	571.2	1.3373	21.8167	52.4507
tomato	28	ounces	crushed	182.5707	40.4831	9.5254	1.5876
water	28	ounces		0.0	0.0	0.0	0.0
tomato sauce	15	ounces		480.5325	76.5025	25.0472	8.3349
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
parmesan cheese	1/4	cup		148.0	16.0	16.0	2.0
basil	1/4	cup		1.38	0.159	0.18899999999999997	0.0384
fennel seed				-	-	-	-
red pepper flake			crushed ground	-	-	-	-
bay leaf	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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