1 pound ground round
1 cup chopped onion
3 garlic cloves, crushed
1 8-ounce package presliced mushrooms
6 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon pepper
1 28-ounce can diced tomatoes, undrained
⅓ cup all-purpose flour (about 1½ ounces)
2½ cups 2% reduced-fat milk
1 cup (4 ounces) crumbled feta cheese
¾ cup (3 ounces) shredded part-skim mozzarella cheese
4 cups uncooked penne*
1 tablespoon chopped fresh parsley
1. Combine first 3 ingredients in a large nonstick skillet, and cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Remove from heat.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in cheeses; cook 3 minutes or until cheeses melt, stirring constantly. Reserve ½ cup cheese sauce; set aside. Pour remaining sauce, beef mixture and pasta in a 13x9-inch baking dish; stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hours.
3. Preheat oven to 350°F.
4. Bake at 350°F, covered for 1 hour and 10 minutes or until thoroughly heated. Sprinkle with fresh parsley if desired.
*If you want to make the casserole same day, cook the pasta before adding it to the other ingredients.
Serving size: 1½ cups
Calories: 412 (23% from fat)
Total Fat: 10.8 g
Sat: 5.5 g
Mono: 3.2 g
Poly: 0.9 g
Protein: 27.5 g
Carb: 51.1 g
Fiber: 3.2 g
Cholesterol: 60 mg
Iron: 4.9 mg
Sodium: 448 mg
Calcium: 286 g
Halloween is the fun holiday, dressing
From budget worksheets to housecleaning schedules (and everything in between),