Post by chief_cook2 on Mar 28, 2005 10:20:07 GMT -6
This comforting and hearty one-dish meal is the perfect ending to a busy day. Prepare it the night before, then pop it in the oven to bake while you relax and unwind before supper. Plus, if you're serving a smaller family, you'll get two meals from just one preparation!
Ingredients
1 pound gemelli or elbow pasta
3/4 pound lean ground beef
1 onion, finely chopped
1 can (14 1/2 ounces) diced tomatoes, drained
4 cups milk
1/3 cup all-purpose flour
1 package (3 ounces) reduced-fat cream cheese, in pieces, at room temperature
3 1/2 cups shredded cheddar cheese
1/2 cup shredded Provolone cheese
2 teaspoons Dijon mustard
1 teaspoon salt
Prep Time: 35 minutes
Cooking Time: 40 minutes
Makes 8 servings
Directions
1. Preheat the oven to 350F. Grease one 13- x 9-inch baking dish or two 8-inch square dishes. In a large pot of boiling salted water, cook the pasta until tender but still firm, about 8 minutes. Drain well.
2. In a skillet, cook the beef and onion over medium-high heat, stirring, until the beef is no longer pink. Stir in the tomatoes and cook for 1 minute.
3. In a large saucepan, whisk together 1 cup of the milk and the flour until smooth. Whisk in the remaining 3 cups milk and cook over medium heat, whisking, until thickened, about 5 minutes. Simmer for 5 minutes longer. Remove from heat. Stir the cream cheese into the milk mixture until melted. Add 2 1/2 cups of the cheddar and the Provolone, the mustard and salt and stir just until melted.
4. Spread about one half of the pasta in the 13-x 9-inch baking dish. Cover with one half of the beef, one half of the sauce and 1/2 cup of the remaining cheddar. Repeat the layering once. Alternatively, divide the ingredients between two 8-inch dishes, layering and baking as directed.
Per serving: 658 Cal.; 38g Protein; 31g Fat; 57g Carb.; 882mg Sodium; 118mg Chol.; 3g Fiber
Village Tip
To prepare this casserole ahead, cover and refrigerate, unbaked, for up to 1 day. Bake, uncovered, for 50 minutes. You can also freeze the casserole, unbaked, for up to 1 month. Defrost in the refrigerator for 1 1/2 days. Bake, uncovered, for 50 minutes