| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Lifetime, Tv | 4 | Servings | |
INGREDIENTS
| 1 | lb | Ground round |
| 1 | c | Onions; chopped |
| 3 | Cloves garlic; crushed | |
| 1 | pk | Mushrooms; sliced |
| 6 | tb | Tomato paste |
| 1 | ts | Sugar |
| 1 | ts | Dried thyme |
| 1 | ts | Dried oregano |
| 1/4 | ts | Pepper |
| 1 | cn | Whole tomatoes; chopped |
| 1/3 | c | All-purpose flour |
| 2 1/2 | c | Milk; 2% lowfat |
| 1 | c | Feta cheese; crumbled |
| 2/3 | c | Mozzarella cheese |
| 4 | c | Penne; uncooked |
| 1 | tb | Fresh parsley; chopped (optional) |
INSTRUCTIONS
1. Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Set aside. 2. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in the cheeses; cook 3 minutes or until the cheeses melt, stirring constantly. Reserve 1/2 c. cheese sauce. Pour remaining cheese sauce, beef mixture, and pasta into a 13x9 inch-baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hr. 3. Preheat oven to 350 F. 4. Bake at 350 F, covered, for 1 hr and 10 minutes or until thoroughly heated and pasta is tender; sprinkle with parsley, if desired. Copyright credit: 1996 by Bon Appetit Magazine © 1996 Lifetime Entertainment Services. All rights reserved. Recipe by: www.Lifetimetv.com Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 30, 1998
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