Creamy Baked Beefaroni

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 450 degrees fahrenheit. spray a 13-by-9-inch glass baking dish with cooking oil.
• 2 bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm. drain.
• 3 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.
• 4 stir in the beef and cook, stirring to break up the meat, until no longer pink, which takes about four minutes.
• 5 stir in the tomato pasta sauce and 1/2 cup stock. cover and cook for 10 minutes, or until thickened. set aside.
• 6 whisk the flour, milk and 1 3/4 cup stock in a non-stick saucepan until smooth.
• 7 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.
• 8 stir in the cheddar cheese. remove from heat.
• 9 stir the cheese sauce into the meat sauce.
• 10 toss the pasta with the sauce. pour into the prepared baking dish. sprinkle with the mozzarella and parmesan cheeses.
• 11 bake in the centre of the oven for 10 minutes, until bubbly. serves 4-6.