- 12
Ingredients
- Bechamel Sauce:
- 2-1/2 c uncooked penne pasta
- 2 Tbsp butter, melted
- 1 c grated Parmesan cheese
- 1-1/2 lbs ground sirloin
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (15 oz) tomato sauce
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 c shredded Parmesan cheese, divided
- 1/2 c butter, cubed
- 2/3 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 c 2% milk
- 2 eggs
Preparation
Step 1
Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
Preheat oven to 350º. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles. Drain. Add garlic; cook 2 minutes longer.
Stir in tomato sauce, salt and cinnamon. Heat through. Spoon over pasta. Sprinkle with 1/2 c shredded Parmesan cheese.
In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add mile. Bring to a boil; cook and stir 1-2 minutes or until thickened.
In a small bowl whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
Bake, covered, 20 minutes. Bake uncovered 30-40 minutes longer or until golden brown.
Taste of Home - December 2013