| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Lifetime, Tv | 4 | Servings | |
INGREDIENTS
| 1 | lb | Ground round |
| 1 | c | Onions, chopped |
| 3 | Cloves garlic, crushed | |
| 1 | Mushrooms, sliced | |
| 6 | T | Tomato paste |
| 1 | t | Sugar |
| 1 | t | Dried thyme |
| 1 | t | Dried oregano |
| 1/4 | t | Pepper |
| 1 | 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 | T | Fresh parsley, chopped |
| optional |
INSTRUCTIONS
1998 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. 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. Preheat oven to 350 F. 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,
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