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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 degrees F. | 2. COOK beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10-15 minutes or until flavors are blended. | 3. LAYER ingredients as follows in ungreased 13x9-inch baking dish; 1/2 pasta, 1/2 sauce and 1/2 cheese. | 4. BAKE for 20-25 minutes or until heated through and cheese is melted. Season with salt. | 5. FOR FREEZE AHEAD: | 6. PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. | 7. PREHEAT over to 350 degrees F. | 8. BAKE for 45 to 55 minutes or until heated through and cheese is melted. Season with salt. | 9. Enjoy! :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
beef	8	ounces	ground lean	265.2	0.0	52.292	6.0973
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
water	2	cups		0.0	0.0	0.0	0.0
italian tomato paste	12	ounces		302.6	0.0	67.32	1.7
red wine	1/3	cup		-	-	-	-
bouillon	1	tablespoon		1.05	0.006	0.171	0.033
monterey jack cheese	2	cups	shredded	302.6	0.0	67.32	1.7

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