Penne Manicotti Bolognese
29.8g
Net Carbs
31.6g
Protein
26.1g
Fat
8.4g
Fiber
500
Calories
Ingredients:
- 1 tbsp chopped yellow Onions
- 1/4 cup Parmesan Cheese (Grated)
- 2 ounces Red Table Wine
- 1/3 tablespoon Light Olive Oil
- 1 1/2 teaspoons Garlic
- 1 pound Ground Beef (80% Lean / 20% Fat)
- 1/4 cup Parsley
- 12 ounces Chick Pea Penne Pasta
- 3 ounces Pancetta
- 1 cup Spaghetti/Marinara Pasta Sauce
Directions:
- Preheat oven to 350°F.
- 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.
- Heat oil in a large nonstick skillet over medium-high heat. Add diced pancetta, and cook until slightly browned, about 2 minutes.
- Add diced onion; cook until softened, about 2 minutes. Add minced garlic; cook until aromatic, about 30 seconds.
- Add beef; cook until no longer pink, breaking up meat with the back of a wooden spoon, about 5 minutes. Drain off excess fat.
- 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.
- Bake until heated through, about 30 minutes. Top with Parmesan and remaining parsley; serve immediately.
