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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F | 2. To cook pasta, bring a large pot of water to a full rolling boil. | 3. Meanwhile, place beef in a large frying pan set over medium-high heat. Drain juice from tomatoes into frying pan. | 4. Cook, stirring often with a fork to keep meat separated, until meat loses its red color. | 5. Then, stir in drained tomatoes, tomato paste, green pepper, basil, salt and pepper. | 6. Bring to a boil. | 7. Cover, reduce heat to low and simmer to develop flavor until pasta is cooked. | 8. As soon as water comes to a boil, add pasta. | 9. Boil vigorously, uncovered and stirring often, until al dente, about 10 minutes. | 10. Drain pasta well but do not rinse. | 11. Place in a large 4-quart Dutch oven or casserole dish. | 12. Stir in meat and tomato mixture. | 13. Smooth top as much as possible. | 14. Sprinkle evenly with cheese. | 15. (If not baking right away, cover and refrigerate for up to 1 day). | 16. Bake in preheated oven until casserole center is hot and top is golden, about 45 to 55 minutes. Serve with a tossed green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shell pasta	8	cups	uncooked	-	-	-	-
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
italian tomato	2	cans	stewed stewed	-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cheese	3 1/2	cups	shredded	1667.925	11.0565	101.115	135.7965

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