Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Pea | 1/2 cup (72g) | 62 |
| Vodka | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound penne pasta, uncooked
- 4 cups vodka sauce
- 10 oz box frozen peas, thawed
- 1 pound fully cooked ham steak, cut in cubes
- 2 cups shredded mozzarella cheese
- 14.5 oz can chicken broth
- 1/3 cup grated Parmesan cheese
Directions
Stir together penne, 3 cups sauce, peas, ham, mozzarella and broth in bowl. Turn out into a glass baking dish. Spoon remaining sauce over top. Cover with plastic wrap, refrigerate overnight.
Heat oven to 375 degrees.* Remove plastic wrap from dish, stir penne mixture. Cover with foil. Bake covered 30 min. Uncover, sprinkle Parmesan over top. Bake uncovered 25 min. or until penne is tender and top is golden brown. Let stand 10 min. before serving. MAKES 10 SERVINGS.*