Tuesday, January 11, 2011


I am a little late, however I am linking up to the Sundae Scoop at I Heart Naptime today.  I have found numerous variations over time, however this is the one that I prefer.
In a large skillet, brown 
1 lb ground beef
1 cup chopped onion
drain and add
1 8oz can tomato sauce
1/4 cup beef broth
1/8 tsp cinnamon
bring to a boil, reduce heat, simmer covered for 30 min

Cook, according to directions
8oz dried penne
drain and toss with
3/4 cup milk
2 eggs, slightly beaten
2 Tbsp butter
set aside

In a small saucepan, melt
2 Tbsp butter
over medium heat, stir in
2 Tbsp flour
1/4 tsp salt
1/8 tsp black pepper
until smooth, gradually add
1 1/2 cup milk
Cook until bubbly, slowly stir into 
2 eggs, slightly beaten
set aside

Divide 1 cup romano or parmesan cheese into thirds.

Coat a 3 quart baking dish with cooking spray.  Spread half of pasta mixture in dish, top with all of the meat sauce, cover with 1/3 of the cheese.  Top with the remaining pasta and 1/3 of the cheese; pour cream sauce over all and sprinkle with the rest of the cheese.  

Bake, covered, at 350 for 20 minutes.  Uncover and bake for an additional 20 minutes until a knife inserted comes out clean.  

This is a popular meal in our house and can easily be halved.  The leftovers reheat wonderfully and it can easily be made in advanced. 

1 comment:

Nanette Merrill and daughters said...

My kids could even make this. I'm always looking to give them recipes and ingredients and telling them to make things. Doesn't always work. Looks so good.