| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables | Casseroles, Pasta, Cheese, Low-fat, Meats | 8 | Servings | |
INGREDIENTS
| 1 | ts | Vegetable oil |
| 2 | ts | Garlic; crushed |
| 1 | c | Onion; chopped |
| 12 | oz | Ground beef |
| 1/2 | c | Beef or chicken stock |
| 1 2/3 | c | Prepared tomato sauce |
| 8 | oz | Small shell pasta |
| 1 | tb | Margarine or butter |
| 2 1/2 | tb | All-purpose flour |
| 1 1/4 | c | Beef or chicken stock |
| 1 1/4 | c | 2% milk |
| 1/2 | c | Shredded Cheddar cheese |
| 2 | tb | Grated Parmesan cheese |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Nov 19, 97
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