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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) sauté for about 5 minutes (adding in the garlic the last 2 minutes of cooking). | 2. Add in the tomato paste and stir for about 1 minute. | 3. Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours. | 4. Season with salt and pepper then remove the bay leaf. | 5. At this point you can cool then refrigerate for up to 2 days. | 6. Set oven to 350 degrees. | 7. Grease a medium casserole dish (or a 13 x 9-inch baking dish). | 8. In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat. | 9. To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat. | 10. Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine. | 11. Add in the cooked penne pasta; toss to combine with sauce and cheese. | 12. Transfer to baking dish. | 13. Bake for about 20 minutes. | 14. Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted. | 15. Delicious! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
penne	4	cups	cooked uncooked	-	-	-	-
mozzarella cheese	2 1/2	cups	grated divided	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
olive oil	3 -4	tablespoons		0.0	0.0	0.0	0.0
onion	1			60.0	14.01	1.65	0.15
green bell pepper	1			-	-	-	-
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
chili pepper flake	1 -4	teaspoon		-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
red wine	1/2	cup		-	-	-	-
plum tomato	2	cans	chopped	-	-	-	-
tomato sauce	1	can		-	-	-	-
bay leaf	1			-	-	-	-
salt black pepper				-	-	-	-

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