Swedish Meatballs & Pasta Casserole

From an old Good Housekeeping magazine. I am a recipe pack rat because I made this recipe probably in 1992 and then packed it away and lost it! From what I remember, it was pretty good. In fact, one of my friends who was trying to be a vegetarian ate it and liked it!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 16  ounces  fusilli or 16  ounces spaghetti
• 1  lb ground beef
• 1  small onion, minced
• 1  large egg
• 1⁄2 cup  dried breadcrumbs
• 1⁄2 teaspoon ground sage
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh coarse ground black pepper
• 3  tablespoons olive oil
• 1⁄4 cup all-purpose flour
• 1 1⁄2 teaspoons dry mustard
• 2 (14 1/2ounce) cans beef broth
• 2  cups milk
• 1⁄4 cup  grated parmesan cheese or 1⁄4 cup romano cheese
•  cheese
• 1  tablespoon  chopped parsley

Directions

1. Cook fusilli as label directs; drain.
2. Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs.
3. In a 12 inch skillet over medium high heat, in hot oil, cook meatballs until browned on all sides, removing meatballs to a shallow 3 quart casserole as they brown. When all meatballs are browned, add fusilli; toss to mix well. Set aside.
4. Into drippings in skillet over medium heat, stir flour and mustard; cook 1 minute. Gradually stir in beef broth and milk; cook until sauce boils and thickens, stirring constantly. Stir in grated parmesan cheese.
5. Pour sauce evenly over meatball mixture; cover and bake 20 minutes or until sauce is hot and bubbly and the meatballs are cooked through. Garnish with parsley.