Baked Penne with Beef, Zucchini and Fontina Cheese
This recipe makes 8 servings
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 |
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.
Ingredients
-
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, saut?eef 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.
Source : Canadian Living Magazine: May 2004
- Keywords : Bake; Main Course; Beef; Zucchini; Pasta; Cheese; Ground beef; Red pepper; Milk;
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