Ingredients
- 1 pound ground round
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 cups uncooked penne pasta
- 4 1/2 cups 1% low-fat milk
- 14 black peppercorns
- 1 small onion, thinly sliced
- 1 bay leaf
- 3 tablespoons light butter
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
- Cooking spray
Nutrition Information
- calories 230.7
- fat 5.9 g
- satfat 3.2 g
- protein 18 g
- carbohydrate 28.4 g
- cholesterol 33 mg
- iron 2.9 mg
- sodium 466.4 mg
- caloriesfromfat 22 %
- fiber 2.8 g
- calcium 241.6 mg
How to Make It
-
Cook beef, onion, and carrot in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Add tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 28 minutes or until liquid evaporates, stirring occasionally.
-
Cook pasta according to package directions, omitting salt and fat.
-
Combine milk and next 3 ingredients in a large, heavy saucepan. Cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover; let stand 10 minutes. Strain mixture through a sieve into a bowl; discard solids. Set milk mixture aside.
-
Preheat oven to 375°.
-
Melt butter in a large saucepan over medium-low heat. Add flour, stirring well with a whisk. Cook 1 minute, stirring constantly. Gradually add milk mixture, stirring well with a whisk; cook over medium heat until thick (about 10 minutes). Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Remove from heat; stir in 1/2 cup cheese. Reserve 1 1/2 cups sauce.
-
Combine pasta and remaining cheese sauce. Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Spoon meat mixture over pasta. Top with remaining pasta mixture. Pour reserved cheese sauce evenly over pasta layer. Sprinkle with 1/4 cup cheese.
-
Bake at 375° for 25 minutes or until bubbly. Let stand 10 minutes before serving.
You May Like
