Recipes

Penne Manicotti Bolognese Recipe

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Atkins Penne Manicotti Bolognese
29.8g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:Italian
Cook Time: 40 Minutes
Phase: Phase 4
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
31.6g

Protein

26.1g

Fat

8.4g

Fiber

500.1cal

Calories

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INGREDIENTS

  • 12 oz Chick Pea Penne Pasta
  • 0 1/3 tbsp Light Olive Oil
  • 3 oz Pancetta
  • 1 Tbsp chopped yellow Onions
  • 1 1/2 tsp Garlic
  • 1 lb Ground Beef (80% Lean / 20% Fat)
  • 2 oz Red Table Wine
  • 0 1/4 cup Parsley
  • 1 cup Spaghetti/Marinara Pasta Sauce
  • 0 1/4 cup Parmesan Cheese (Grated)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Coat a 9- by 13-inch baking dish with cooking spray. Place cooked pasta (follow cooking directions on the package) in prepared baking dish; set aside.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add diced pancetta, and cook until slightly browned, about 2 minutes.
  4. Add diced onion; cook until softened, about 2 minutes. Add minced garlic; cook until aromatic, about 30 seconds.
  5. Add beef; cook until no longer pink, breaking up meat with the back of a wooden spoon, about 5 minutes. Drain off excess fat.
  6. Add wine; bring to a simmer. Chop parsley.  Stir in marinara sauce and 1/4 cup parsley (reserve 1 tablespoon for garnish if desired); cook until sauce has thickened, about 6 minutes. Spoon sauce over pasta, and cover with foil.
  7. Bake until heated through, about 30 minutes. Top with Parmesan and remaining parsley; serve immediately.

Cooking Tip

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