| 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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