Recipe - Beef Casserole With Creamy Cheese Pasta

NORMA WRENN
1 teaspoon Vegetable oil
2 teaspoon Garlic; crushed
1 cup Onion; chopped
12 ounce Ground beef
One half cup Beef or chicken stock
1 2/3 cup Prepared tomato sauce
8 ounce Small shell pasta
1 tablespoon Margarine or butter
2 One half tablespoon Allpurpose flour
1 One fourth cup Beef or chicken stock
1 One fourth cup 2% milk
One half cup Shredded Cheddar cheese
2 tablespoon Grated Parmesan cheese

Tips: This is an excellent casserole for children and teenagers. Adults
love it too! Substitute ground chicken or veal for beef. It's great to
reheat.

Make ahead: Prepare up to a day ahead but do not bake until ready to eat.

In large nonstick skillet, heat oil; saute garlic and onions for 4 minutes.
Add beef and saute until no longer pink, approximately 4 minutes. Add stock
and tomato sauce; simmer on low heat for 12 minutes or until thickened,
stirring occasionally. Set aside.

Cook pasta in boiling water according to package instructions or until firm
to the bite. Drain and place in baking dish.

In medium nonstick saucepan, melt margarine, add flour and cook for 1
minute, stirring constantly. Add stock and milk; simmer on medium heat
until slightly thickened, approximately 5 minutes. Add Cheddar cheese and
Parmesan cheese.

Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over top.
Cover and bake for 15 minutes or until hot. Let rest for 10 minutes before
serving.

Per serving: calories 339; protein 18g; fattatal 15gsat fat 6g; carbo
34g; sodium 513g; cholesterol 38mg; fiber 2g.

Source: Good Taste: Premier Issue
Posted to MMRecipes Digest V4 #300 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Nov 19, 97