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Nutrition Facts
Serving Size 1 (252g) Recipe makes 10 servings The following items or measurements are not included below: 1/2 cup lowfat mozzarella cheese
Calories 343
Calories from Fat 76		(22%)
Amount Per Serving		%DV
	Total Fat 8.5g	13%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.2g
Cholesterol 30mg		10%
Sodium 408mg		17%
Potassium 570mg		16%
Total Carbohydrate 49.4g		16%
	Dietary Fiber 5.5g	22%
	Sugars 7.9g
Protein 17.6g		35%
detailed view... how is this calculated?

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Recipe #165563 | 55 min | 20 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Redsie
Apr 24, 2006

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

SERVES 10 (change servings and units)

Ingredients

1 lb penne

MEAT SAUCE

1 teaspoon vegetable oil
1 cup chopped onion
2 teaspoons minced garlic
12 ounces lean ground beef
1 teaspoon crushed red pepper flakes
1 3/4 cups pasta sauce
1/2 cup chicken stock

CHEESE SAUCE

1/4 cup all-purpose flour
2 cups 2% low-fat milk
1 1/2 cups chicken stock
1 cup shredded low-fat cheddar cheese

TOPPING

1/2 cup shredded lowfat mozzarella cheese
2 tablespoons grated parmesan cheese

Directions

1
Preheat oven to 450°F Spray a 13x9-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. Drain.
3
To make meat sauce: In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 4 minutes or until softened. Stir in beef; cook, stirring to break up meat, for 4 minutes, or until no longer pink. Stir in tomato sauce and stock. Cover and cook for 10 minutes or until thickened. Set aside.
4
To make cheese sauce: In a nonstick saucepan, whisk together flour, milk, and stock until flour dissolves. Place over medium heat; simmer until mixture begins to boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes, or until thickened. Stir in Cheddar. Remove from heat. Stir cheese sauce into meat sauce.
5
Toss pasta with sauce. Pour into prepared baking dish. Sprinkle with mozzarella and Parmesan.
6
Bake in centre of oven for 10 minutes or until bubbly.

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Featured Reviews for This Recipe

From: Kim~In~Canada

On Nov 30, 2008

We all really loved this. It reheated well too. It made a ton, so it was great. Thanks.

0 people found this review helpful

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From: ColCadsMom

On Oct 23, 2008

This is DELICIOUS! I really thought it would take quite long to make, but it actually took much less time than I thought it would. The cheese sauce is very tasty, and the entire family enjoyed it. Next time I will add extra seasonings for our own preference. Breezytoo sent some Halloween pasta that was shaped like jackolanterns, black cats, and bats, and witches. The sauce was a gorgeous orange color and the pasta was perfect for an early Halloween treat for the kids. I used 96% lean ground beef, and I felt great feeding a healthy dish to my family. Thanks for a great pasta dish!

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From: RaspberryCordial

On Apr 26, 2007

A mildly flavoured, kid-friendly dish. This will be good for potlucks as well. I would add a bit of salt and pepper into the meat sauce next time. A spicy pasta sauce would also be good here. I made this for PAC Spring 2007. Thoroughly enjoyed with Redsie's Key Lime Pie (Light) for dessert!

6 people found this review helpful

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From: KITTENCAL

On Jan 21, 2007

Oh gosh this is a great recipe! I used Seasoning for Ground Pork (Italian-Style Sausage) in place of the ground beef, omitted the chicken broth and adjusted the ingredient amounts for the sauce, also I used half and half cream in place of milk and added in fresh garlic for the sauce, made this for my DS as a take-home meal, he loved it! thanks for sharing Reds!...Kitten