Ground Beef and Pasta Casserole With a Twist |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a my own combination of Greek Pasta and Beef and #10107. Nice cinnamon taste and a definite change from your usual ground beed and pasta dish. Ingredients:
1 lb ground beef |
1 onion |
1 -2 garlic clove (minced) |
1 (14 ounce) tomato sauce |
1/2 teaspoon ground cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon oregano (optional) |
1/4 teaspoon thyme (optional) |
1/4 teaspoon basil (optional) |
salt, pepper |
1 lb pasta (i use linguini) |
1 egg, sligtly beaten |
1/2 cup parmesan cheese |
extra parmesan cheese |
1/4 cup butter or 1/4 cup margarine |
1/4 cup flour |
1 dash cinnamon |
3 cups milk |
salt, pepper |
Directions:
1. In a skillet cook beef, onion, garlic until beef no longer pink.
2. stir in the tomatoe sauce and seasoning.
3. Simmer for 15 minutes stirring occasionally.
4. Meanwhile, cook the pasta in salted water. Drain.
5. For the sauce:.
6. In a saucepan, melt butter, stir in flour and cinnamon until smooth.
7. Gradually add milk and stir until thickened, add seasoning.
8. To assemble:.
9. Mix together the cooked pasta, the egg, the sauce and the parmesan cheese.
10. Spread half of the pasta mixture at the bottom of a baking dish.
11. Top with beef mixture.
12. Cover with the remaining pasta mixture.
13. (Alernatively you can spread the whole pasta mixture at the bottom and top with beef mixture).
14. Sprinkle with extra parmesan cheese.
15. Bake in a 350 oven for 35-45 minutes, or until golden brown.
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