Beef casserole with creamy cheese pasta

8 Servings

Ingredients

Quantity Ingredient
1 teaspoon Vegetable oil
2 teaspoons Garlic; crushed
1 cup Onion; chopped
12 ounces Ground beef
½ cup Beef or chicken stock
1⅔ cup Prepared tomato sauce
8 ounces Small shell pasta
1 tablespoon Margarine or butter
2½ tablespoon All-purpose flour
1¼ cup Beef or chicken stock
1¼ cup 2% milk
½ cup Shredded Cheddar cheese
2 tablespoons Grated Parmesan cheese

Directions

NORMA WRENN

Tips: This is an excellent casserole for children and teenagers.

Adults love it too! Substitute ground chicken or veal for beef. It's great to reheat.

Make ahead: Prepare up to a day ahead but do not bake until ready to eat.

In large nonstick skillet, heat oil; saute garlic and onions for 4 minutes. Add beef and saute until no longer pink, approximately 4 minutes. Add stock and tomato sauce; simmer on low heat for 12 minutes or until thickened, stirring occasionally. Set aside.

Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in baking dish.

In medium nonstick saucepan, melt margarine, add flour and cook for 1 minute, stirring constantly. Add stock and milk; simmer on medium heat until slightly thickened, approximately 5 minutes. Add Cheddar cheese and Parmesan cheese.

Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over top. Cover and bake for 15 minutes or until hot. Let rest for 10 minutes before serving.

Per serving: calories 339; protein 18g; fat-tatal 15g-sat fat 6g; carbo 34g; sodium 513g; cholesterol 38mg; fiber 2g.

Source: Good Taste: Premier Issue

Related recipes