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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions. | 2. Meanwhile in a dutch over, cook beef and garlic over medium heat until meat is no longer pink; drain. | 3. Stir in the tomato puree, beef broth, Italian seasoning, Worcestershire sauce, salt and pepper. | 4. Bring to a boil. | 5. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until slightly thickened. | 6. Add spinach; cook for 1 -2 minutes or until spinach is wilted. | 7. Drain pasta; stir into beef mixture. | 8. Sprinkle with mozzarella cheese; cover and cook for 3 or 4 minutes or until cheese has melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1 3/4	cups	uncooked	-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
italian seasoning	1 1/2	1/2		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
spinach	2	cups	chopped	13.8	2.178	1.716	0.23399999999999999
part mozzarella cheese	2	cups	part-skim shredded	-	-	-	-

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