Beef, Cheese and Noodle Bake (approx 1.5c)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6-ounce whole grain rotini or small elbow macaroniCooking spray1 cup prechopped onion3/4 cup preshredded carrot3 cloves garlic, minced12 ounces 93% lean ground sirloin 3/4 cup Tomato sauce 3/4 teaspoon kosher salt, divided1/8 teaspoon freshly ground black pepper3/4 cup fat-free milk 1.5 tablespoons all-purpose flour 1/8 teaspoon ground nutmeg4.5 ounces Cabot 50% reduced-fat cheddar cheese, shredded
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat 2-qt baking dish with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 3/8 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into a baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 3/8 teaspoon 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 3 oz of the shredded cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1.5 oz cheese.
Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Serving Size: makes 4 servings, approx 1-1/2 cups
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat 2-qt baking dish with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 3/8 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into a baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 3/8 teaspoon 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 3 oz of the shredded cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1.5 oz cheese.
Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
Serving Size: makes 4 servings, approx 1-1/2 cups
Nutritional Info Amount Per Serving
- Calories: 432.7
- Total Fat: 9.8 g
- Cholesterol: 60.9 mg
- Sodium: 926.0 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 6.9 g
- Protein: 36.9 g
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