Baked Penne with Beef Zuchini and Fontina Cheese

By The Canadian Living Test Kitchen

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Baked Penne with Beef Zuchini and Fontina Cheese

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	381381 cal
pro	23 g23g pro
total fat	14 g14g total fat
sat. fat	7 g7g sat. fat
carb	40 g40g carb
fibre	3 g3g fibre
chol	55 mg55mg chol
sodium	464 mg464mg sodium
% RDI:	-
calcium	1616 calcium
iron	1616 iron
vit A	1111 vit A
vit C	3030 vit C
folate	3434 folate

Why send canned products when you can send your own homemade beef and pasta? Make this for the family meal and send leftovers in your child's lunch in a vacuum container.

Ingredients

1 lb lean ground beef 1 1lb lblean ground beef
1 onion , chopped1 1oniononions, chopped
2 cups diced zucchinis 2 2cups cupsdiced zucchinizucchinis
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
2 cups milk 2 2cups cupsmilk
1 tsp Worcestershire sauce 1 1tsp tspWorcestershire sauce
1 cup shredded fontina cheese 1 1cup cupshredded fontina cheese
12 12oz ozpenne pasta, (about 5 cups/1.25 L)
1/2 cup chopped roasted red peppers 1/2 1/2cup cupchopped roasted red pepperroasted red peppers
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped 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