Homemade Beefaroni

Source: The Toronto Star - Susan Sampson

Adapted from Rose Reisman's Weekday Wonders: Healthy Light Meals For Every Day. Reisman sometimes doubles the recipe and shoves portions in the freezer. And lately, she has been substituting ground soy for the ground beef. In the sauce, I used Hunt's Thick & Rich Original Style. You could add fresh chopped parsley to the sauce or use it as a garnish. 

1 lb (450 g) penne
1 tsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
3/4 lb (350 g) lean or extra lean ground beef
1-3/4 cups plain tomato pasta sauce
2 cups beef stock
2 cups 2% milk
1/4 cup all-purpose flour
1 cup shredded low-fat cheddar cheese
Salt to taste
1/2 cup shredded low-fat mozzarella cheese
2 tbsp grated parmesan cheese

Cook penne in large pot of boiling, salted water until tender but firm. Drain.

Heat oil in wide, non-stick pan over medium heat. Cook onion and garlic until softened and starting to brown, about 2 minutes. Stir in beef. Cook, stirring to break up meat, 4 minutes or until no longer pink. Stir in tomato sauce and 1/2 cup stock. Cover and cook, stirring occasionally, 10 minutes. Remove from heat.

In small, non-stick pan, whisk together remaining 1-1/2 cups stock, milk and flour. Heat over medium-high heat until mixture begins to boil, whisking frequently. Reduce heat to low. Cook, stirring occasionally, 5 minutes, until thickened. Stir in cheddar. 

Add cheese sauce to meat sauce. Stir to blend. Stir in penne. Add salt.

Spray 9-by-12-inch baking dish with cooking spray. Pour in pasta mixture. Sprinkle mozzarella and parmesan over top. Bake in preheated 450F oven 10 minutes or until bubbly.

Makes 10 servings.