Creamy Baked Beefaroni
- Reviews 2
Ready In: 1 hr 5 mins
Serves: 4-6
Ingredients
- 1 lb penne
- 1 teaspoon vegetable oil
- 1 cup chopped onion
- 2 teaspoons minced fresh garlic
- 12 ounces extra lean ground beef
- 1 3⁄4 cups red pasta sauce
- 1⁄2 cup beef stock or 1⁄2 cup chicken stock
- 1⁄4 cup all-purpose flour
- 2 cups milk
- 1 3⁄4 cups beef stock or 1 3⁄4 cups chicken stock
- 1 cup shredded cheddar cheese
- 1⁄2 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
Directions
- Preheat oven to 450 degrees Fahrenheit. Spray a 13-by-9-inch glass baking dish with cooking oil.
- Bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm. Drain.
- Heat the oil in a non-stick saucepan over medium heat. Add the onions and garlic and sauté until softened, which takes about four minutes.
- Stir in the beef and cook, stirring to break up the meat, until no longer pink, which takes about four minutes.
- Stir in the tomato pasta sauce and 1/2 cup stock. Cover and cook for 10 minutes, or until thickened. Set aside.
- Whisk the flour, milk and 1 3/4 cup stock in a non-stick saucepan until smooth.
- Place over medium heat and cook until the mixture begins to boil. Reduce the heat to low and continue to cook, stirring occasionally, for five minutes or until thickened.
- Stir in the cheddar cheese. Remove from heat.
- Stir the cheese sauce into the meat sauce.
- Toss the pasta with the sauce. Pour into the prepared baking dish. Sprinkle with the mozzarella and Parmesan cheeses.
- Bake in the centre of the oven for 10 minutes, until bubbly. Serves 4-6.
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