Creamy Baked Beefaroni

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Penne pasta with lean ground beef in a delicious cheese sauce.

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Steps

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Preheat oven to 450 degrees fahrenheit.

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Spray a 13-by-9-inch glass baking dish with cooking oil.

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Bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm.

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Drain.

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Heat the oil in a non-stick saucepan over medium heat.

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Add the onions and garlic and saut until softened , which takes about four minutes.

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Stir in the beef and cook , stirring to break up the meat , until no longer pink , which takes about four minutes.

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Stir in the tomato pasta sauce and 1 / 2 cup stock.

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Cover and cook for 10 minutes , or until thickened.

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Set aside.

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Whisk the flour , milk and 1 3 / 4 cup stock in a non-stick saucepan until smooth.

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Place over medium heat and cook until the mixture begins to boil.

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Reduce the heat to low and continue to cook , stirring occasionally , for five minutes or until thickened.

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Stir in the cheddar cheese.

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Remove from heat.

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Stir the cheese sauce into the meat sauce.

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Toss the pasta with the sauce.

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Pour into the prepared bak.

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Ingredients

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penne, vegetable oil, onion, fresh garlic, extra lean ground beef, red pasta sauce, beef stock, all-purpose flour, milk, cheddar cheese, mozzarella cheese, parmesan cheese