| 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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