Yield: 8 servings  Prep: 20 minutes Bake: 20 minutes

This is a favorite in our house, an all-in-one casserole.  It's a great way to incorporate veggies into our family's diet. Often I will make this ahead of time. Then about an hour before dinner I will preheat the oven and dinner will be ready 20 minutes later.

 

8 oz. package elbow macaroni (we use rice pasta)

Cooking Spray

1 cup onions

1 cup carrots

2 tsp. minced garlic

1 pound ground sirloin

1 cup tomato sauce

1 tsp. salt, divided

½ tsp. black pepper

1 cup milk

2 Tbsp. flour (we use Buckwheat Flour)

1/8 tsp. ground nutmeg

1 ½ cup (6ounces) shredded sharp cheddar cheese, divided


1. Preheat oven to 350 degrees

2. Cook pasta according to the package directions, drain. Lightly coat pasta with cooking spray.

3. Heat a Dutch oven over medium-heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauce 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, ½ tsp. salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

4. Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11x7-inch baking dish coated with cooking spray.

5. Place milk, flour, nutmeg, and remaining ½ tsp. salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining ½ cup cheese. Bake at 350 degrees for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

 

1 cup=


Fat 7.7g    Carbs 30.1g


Protein 22.3g     Fiber 2.1g


Inspired from Cooking Light Jan/Feb 2006 page 102