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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Pasta Vegetables Canadian Easy Dinner Party Dietary One Dish Meal Comfort Food Ontario Ground Beef Meat Pasta Rice And Grains Tomatoes Taste Mood Presentation Served Hot 4 Hours Or Less

Two Layer Baked Pasta

I love both red & white sauces for pasta! This recipe is easier than making lasagna yet perfect for relaxed entertaining. It can be made in advance & refrigerated for up to 8 hours or foil wrapped & frozen for up to 2 weeks. If you can't find

Steps

Red sauce: cook ground beef in a large skillet , breaking up with a spoon , until no longer pink , about 10 minutes.
Drain off fat.
Add next 7 ingredients& cook over medium heat , stirring occasionally , until the onion is softened , about 5 minutes.
Add tomatoes& paste , bring to a boil , then reduce heat& simmer until a spoon scraped across the bottom of the pan leaves a gap that fills in slowly.
This should take about 30 minutes.
White sauce: melt butter over medium heat in a saucepan.
Whisk in flour& cook , whisking constantly , for a minute.
Gradually add milk , 1 / 2 cup at a time , whisking constantly.
Continue cooking& whisking until thickened , about 15 minutes.
Stir in cheese& seasonings.
Pasta: cook in a large pot of boiling salted water until tender but firm , about 8- 10 minutes or according to package directions.
Coarsely chop spinach , add to the pot& give it a stir.
Drain well.
Assembly: arrange half of the pasta mixture in a 13 x 9 inch glass baking dish.

Ingredients

cavatappi pasta, fresh spinach, artichoke hearts, fontina, ground beef, onion, garlic, carrot, celery, oregano, salt, pepper, diced tomatoes, tomato paste, butter, flour, milk, parmesan cheese, nutmeg