Creamy Baked Beefaroni Light

Description

Made this for supper tonight – delicious, creamy and cheesy! Mmmmmm! And it's a light recipe! Yes! This is an adapted version from a r. Reisman recipe

Ingredients

• Penne
• Vegetable Oil
• Onion
• Garlic
• Lean Ground Beef
• Crushed Red Pepper Flakes
• Pasta Sauce
• Chicken Stock
• All-purpose Flour
• 2% Low-fat Milk
• Low-fat Cheddar Cheese
• Lowfat Mozzarella Cheese
• Parmesan Cheese

Instructions

1. Preheat oven to 450f spray a 13×9-inch glass baking dish with cooking spray
2. In a large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm
3. Drain
4. To make meat sauce: in a nonstick saucepan, heat oil over medium heat
5. Cook onions and garlic for 4 minutes or until softened
6. Stir in beef
7. Cook, stirring to break up meat, for 4 minutes, or until no longer pink
8. Stir in tomato sauce and stock
9. Cover and cook for 10 minutes or until thickened
10. Set aside
11. To make cheese sauce: in a nonstick saucepan, whisk together flour, milk, and stock until flour dissolves
12. Place over medium heat
13. Simmer until mixture begins to boil
14. Reduce heat to low
15. Cook, stirring occasionally, for 5 minutes, or until thickened
16. Stir in cheddar
17. Remove from heat
18. Stir cheese sauce into meat sauce
19. Toss pasta with sauce
20. Pour into prepared baking dish
21. Sprinkle with mozzarella and parmesan
22. Bake in centre of oven for 10 minutes or until bubbly