Rainbow's Hamburger and Cheese Casserole

1 pound lean ground beef
1 cup chopped onion
3 garlic cloves, crushed
1 (8-ounce) package presliced mushrooms
6 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon pepper
1 (28-ounce) can whole tomatoes, undrained and chopped
1/3 cup all-purpose flour
2 cups fatfree milk
1 3/4 cups shredded part-skim mozzarella cheese
4 cups uncooked penne (tubular-shaped pasta)
1 tablespoon chopped fresh parsley (optional)

Preheat oven to 350°.

1. Cook Rotini according to package directions and drain.

2..Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until browned, stirring to crumble.

3.Add mushrooms; cook 5 minutes or until tender. Drain

4.Add tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Set aside.

5.Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly.

6.Stir in cheeses; cook 3 minutes or until cheeses melt, stirring constantly. Reserve 1/2 cup cheese sauce.

7.Pour remaining cheese sauce, beef mixture, and pasta into a 13 x 9-inch baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture.

8.Cover and Bake at 350°, covered, for 35 minutes or until heated through

Yield: 8 servings - 1 1/2 cups each



Number of Servings: 8

Recipe submitted by SparkPeople user RAINBOWCO.