- Portion size 10 servings
- Credits : Jodi Borneman
- 1 lb penne pasta
- 1 teaspoon vegetable oil
- 1 cup onion chopped
- 12 oz extra lean ground beef
- 1 3/4 cup tomato-based pasta sauce
- 1/2 cup beef stock
- 1/2 cup chicken stock
- 1/4 cup all purpose flour
- 2 cups low-fat milk
- 1 3/4 cup beef stock
- 1 3/4 cup chicken stock
- 1 cup light Cheddar cheese shredded
- 1/2 cup part-skim mozzarella cheese shredded
- 2 tablespoons Parmesan cheese grated
MethodPreheat oven to 450. Spray a 13 x 9 glass baking dish with cooking oil.
Bring a large pot of water to a boil and cook the penne for 8 to 10 minutes, or until tender but firm. Drain.
Heat the oil in a non stick saucepan over medium heat. Add the onions and garlic and saute until softened, about 4 minutes. Stir in the beef and cook stirring to break up the meat, until no longer pink. Stir in the tomato sauce and 1/2 cup of stock. Cover and cook for 10 minutes, or until thickened. Set aside.
Whisk the flour, milk, and 1 3/4 cups of stock in a non stick saucepan until smooth. Place over medium heat and cook until the mixture begins to boil. Reduce the heat to low and continue to cook, stirring occasionally for 5 minutes or until thickened. Stir in the cheddar cheese. Remove from the heat.
Stir the cheese sauce into the meat sauce.
Toss the pasta with the sauce. Pour into the prepared baking dish. Sprinkle with the mozzarella and Parmesan cheeses.
Bake in the centre of the oven for 10 minutes, until bubbly.