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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My mother was not much of a cook. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce. Vera Soghomonian, Maple Grove, Minnesota. Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 can (28 ounces) tomato sauce |
1 cup grated parmesan cheese, divided |
1/2 teaspoon ground allspice |
salt and pepper to taste |
1 package (16 ounces) penne pasta |
1/2 cup butter, cubed, divided |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
2 eggs, lightly beaten |
Directions:
1. In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended.
3. Drain pasta. Add the remaining cheese and butter; toss to coat.
4. Spread a third of the meat mixture in a greased 13-in. x 9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers.
5. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.
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