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Ingredientes
- 1 lb Grnd round
- 1 c. Onions, minced
- 3 x Cloves garlic, crushed
- 1 pkt Mushrooms, sliced
- 6 Tbsp. Tomato paste
- 1 tsp Sugar
- 1 tsp Dry thyme
- 1 tsp Dry oregano
- 1/4 tsp Pepper
- 1 can Whole tomatoes, minced
- 1/3 c. All-purpose flour
- 2 1/2 c. Lowfat milk, 2% lowfat
- 1 c. Feta cheese, crumbled
- 2/3 c. Mozzarella cheese
- 4 c. Penne, uncooked
- 1 Tbsp. Fresh parsley, minced (optional)
Direcciones
- 1. Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat till browned, stirring to crumble. Add in mushrooms; cook 5 min or possibly till tender. Add in tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat and simmer, uncovered, 20 min. Set aside.
- 2. Place flour in a medium saucepan. Gradually add in lowfat milk, stirring with a whisk till blended. Place over medium heat; cook 10 min or possibly till thick, stirring constantly. Stir in the cheeses; cook 3 min or possibly till the cheeses heat, stirring constantly. Reserve 1/2 c. cheese sauce. Pour remaining cheese sauce, beef mix, and pasta into a 13x9 inch-baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mix.
- Cover and chill 24 hr.
- 3. Preheat oven to 350 F.
- 4. Bake at 350 F, covered, for 1 hr and 10 min or possibly till thoroughly heated and pasta is tender; sprinkle with parsley, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 572g | |
| Recipe makes 4 servings | |
| Calories 1188 | |
| Calories from Fat 150 | 13% |
| Total Fat 17.2g | 22% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 864mg | 36% |
| Potassium 1234mg | 35% |
| Total Carbs 206.69g | 55% |
| Dietary Fiber 10.3g | 34% |
| Sugars 22.73g | 15% |
| Protein 49.46g | 79% |
