- 8
- 30 mins
- 30 mins
Ingredients
- 6 ounces dried cavatappi or penne pasta
- 2 cups Ground Beef Base
- 1 1/2 cups Tomato Base
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fennel seeds, crushed
- 1 1/2 cups shredded Kasseri cheese or Parmesan cheese (6 ounces)
- 1 egg, lightly beaten
- 1 15 ounce jar Alfredo pasta sauce
- 4 pounds ground beef
- 1 1/2 cups chopped onions (3 medium)
- 1 cup chopped carrots (2 medium)
- 1/2 cup chopped celery (1 stalk)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 2 28-ounce cans diced tomatoes, undrained
- 1/2 cup dry red wine
- 1/3 cup tomato paste
- 2 teaspoons packed brown sugar
- 1 teaspoon salt
Preparation
Step 1
Cook pasta according to package directions; drain. Rinse with cold water until cool; drain again. In a large bowl combine cooked pasta, Ground Beef Base, Tomato Base, cinnamon, nutmeg, and fennel seeds. Stir in 1/2 cup of the cheese. Divide mixture among eight 8-ounce ramekins or individual casseroles, or spread in one 2-quart square baking dish.
In a medium bowl combine egg, Alfredo sauce, and the remaining 1 cup cheese. Spread sauce mixture over pasta mixture. If using ramekins, place in a baking pan and freeze until firm. Cover casserole(s) with plastic wrap, then with foil. Place in a resealable freezer bag or a freezer container. Seal and freeze for up to 3 months.
To serve, thaw in the refrigerator overnight (casserole[s] may still be a bit icy).
Preheat oven to 350 degrees F. Remove foil and plastic wrap. If using ramekins, place on a baking sheet. Bake ramekins about 45 minutes, baking dish about 1 1/4 hours, or until heated through. Let stand for 10 to 15 minutes before serving.