Beef and Noodle Hot Dish
Makes about 8 cups
Getting started Equipment you will need: pot to boil pasta; large skillet or Dutch oven; small-medium saucepan; 3-4 quart or 11x7 inch baking dish. Preheat oven to: 350°
Ingredients
Action 8 ounce dry small elbow macaroni (Barilla Plus whole-grain pasta) 1. Heat water to boiling and boil pasta according to package instructions; drain cooked pasta and set aside.
½ Tbsp. cooking oil
1 cup prechopped onion
1 cup preshredded carrots
2 tsp. minced garlic
1 pound lean ground beef
2. Heat oil in large skillet or Dutch oven on medium-high heat and sauté onion, carrots and garlic for 5-10 minutes. Add ground beef and cook for 5 min. more or until beef is cooked through. 8 ounce tomato sauce 1 tsp. salt ½ tsp. ground black pepper 3. Add tomato sauce and salt and pepper and cook for 2 minutes, or until most of the liquid evaporates.
1 cup 1% milk
2 Tbsp. flour
1/8 tsp. nutmeg
1 ½ cups shredded cheese
4. In the saucepan mix ingredients through nutmeg and stir until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly to prevent sticking or burning. Gradually add 1 cup of the cheese, stir until smooth. 5. Remove beef mixture from heat, add cooked pasta and gently stir. Fold in cheese sauce. Transfer mixture to greased baking dish. Top with remaining ½ cup cheese. Bake for 15-20 minutes or until lightly browned.
Suggested Side Items: milk
Tips: Barilla Plus pasta is a good source of fiber, protein and omega 3 fatty acids. Using prechopped and preshredded veggies cuts down on prep and cooking time. Shopping list: Barilla Plus elbow pasta Preshredded carrots Tomato sauce, 8 ounce can Prechopped onion (freezer) Ground beef, 1lb. ( 90-95% lean) Shredded cheese
Check for: Garlic Milk Nutmeg Salt and pepper Flour