Creamy Baked Beefaroni (Light) Recipe #165563
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
by Redsie
55 min | 20 min prep
SERVES 10
- 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
- Preheat oven to 450°F Spray a 13x9-inch glass baking dish with cooking spray.
- In a large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm. Drain.
- 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.
- 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.
- Toss pasta with sauce. Pour into prepared baking dish. Sprinkle with mozzarella and Parmesan.
- Bake in centre of oven for 10 minutes or until bubbly.
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5 stars