ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Penne with Veal

Yield 12 servings (serving size: 6 servings per baking dish)

Ingredients

  • 1 pound ground veal
  • Vegetable cooking spray
  • 4 cups chopped onion
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cloves
  • 4 garlic cloves, minced
  • 3 (14.5-ounce) cans diced tomatoes, undrained
  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 3 cups 1% low-fat milk
  • 1 1/2 cups egg substitute
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups hot cooked penne (about 12 ounces uncooked pasta)
  • 1/2 cup (2 ounces) grated fresh Romano cheese
  • 1/4 teaspoon ground cinnamon

Nutrition Information

  • calories 276
  • caloriesfromfat 36 %
  • fat 10.9 g
  • satfat 2.9 g
  • monofat 3.3 g
  • polyfat 1.1 g
  • protein 18.9 g
  • carbohydrate 33.7 g
  • fiber 2.7 g
  • cholesterol 38 mg
  • iron 2.7 mg
  • sodium 615 mg
  • calcium 196 mg

How to Make It

  1. Cook veal in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander; set aside.

  2. Coat skillet with cooking spray, and place over medium-high heat until hot. Add onion; sauté 10 minutes. Add 1 teaspoon salt and next 6 ingredients (1 teaspoon salt through tomatoes); bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Return veal to skillet; simmer an additional 10 minutes. Set veal mixture aside.

  3. Melt the margarine in a medium saucepan over medium heat. Add flour, stirring constantly with a wire whisk until blended. Gradually add milk, stirring constantly. Bring to a boil; reduce heat, and simmer 10 minutes or until slightly thickened, stirring constantly. Remove from heat; set aside.

  4. Place egg substitute in a medium bowl; beat at high speed of a mixer until doubled in volume. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper.

  5. Preheat oven to 350°. Combine veal mixture and pasta in a large bowl, stir well. Divide veal mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray. Pour sauce evenly over each dish of veal mixture (poke with a fork in several places to allow the sauce to run to the bottom of the dish). Combine cheese and 1/4 teaspoon cinnamon; stir well, and sprinkle evenly over each dish of veal mixture. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 15 minutes before serving.