Baked Penne with Beef, Zucchini and Fontina Cheese
When her children were young, Kathy Millman, mother of Canadian Living Test Kitchen chef Kate Dowhan, would make this family favourite several times a month. Leftovers are ideal to take to work or school in vacuum bottles.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 381 |
| pro | 23 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 40 g |
| fibre | 3 g |
| chol | 55 mg |
| sodium | 464 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 16% |
| vit A | 11% |
| vit C | 30% |
| folate | 34% |
-
1 lb (500 g) lean ground beef
1 onion, chopped
2 cups (500 mL) diced zucchini
2 cloves garlic, minced
1/2 tsp (2 mL) each dried oregano, salt and pepper
2 tbsp (25 mL) all-purpose flour
2 cups (500 mL) milk
1 tsp (5 mL) Worcestershire sauce
1 cup (250 mL) shredded Fontina cheese
12 oz (375 g) penne pasta (about 5 cups/1.25 L)
1/2 cup (125 mL) chopped roasted red pepper
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In Dutch oven, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add onion, zucchini, garlic, oregano, salt and pepper; cook over medium heat until softened, about 4 minutes. Stir in flour; cook, stirring, for 1 minute.
Stir in milk and Worcestershire sauce; bring to boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Stir in 1/2 cup (125 mL) of the Fontina cheese.
Meanwhile, in pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add meat sauce, red pepper and parsley; toss to combine. Pour into 13- x 9-inch (3 L) glass baking dish. Sprinkle with remaining cheese. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Uncover.)
Bake in 400°F (200°C) oven until heated through, about 15 minutes. Broil until golden, 3 to 5 minutes.
Additional Information
Source
Canadian Living Magazine: May 2004
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