This easy beef-and-pasta dish features a creamy sauce that's sure to satisfy. Use any short pasta--ziti or rotini also work.
8 ounces uncooked penne (tube-shaped pasta)
1 pound ground sirloin
1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
3/4 teaspoon kosher salt
1 tablespoon all-purpose flour
2 cups fat-free milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1 (3-ounce) package fat-free cream cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses, stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.
Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.
I made this tonight and made a little more noodles than it called for and used 6 large clovesof garlic as my family loves garlic. I used 2% milk and sliced parmesean cheese on top (purely by mistake!) However, everyone liked it and I will definitely make it again! And may try it with chicken!
My family loved it but I did make some changes b/c I prefer eating chicken over beef . I only followed the recipe for the measurements but with these changes:
- Brown chicken breast in a pan with oil, S&P & parsley, cut them into bite size pieces
- Add onion, garlic – stirred until onions are brown
- Added flour (tossed until it covered everything), milk, cream cheese, tomatoes
- Stirred and let simmer while I made the pasta
-Once I drained the pasta I added the chicken mixture and pasta in a pot and added the mozzarella
My 6 yr old loved it and my picky husband had 2 servings.
We loved it, but then I rarely make a recipe exactly as written. I used tomatoes with chilies and didn't drain. I had half and half on hand so used that but only about a cup or less. I only had a 3 oz package of cream cheese on hand so used that and omitted the mozzarella.
I will def. use maybe 1 cup of milk next time. The overabundance of liquid made it a murky gray color... Def. use the nutmeg/cinnamon mixture as previously noted. It is edible right now but I will change it up next time.
I followed the recipe exactly when I made it and was a little disappointed with the results. It doesn't come out looking like the photo (but what recipe ever does, I guess) and was terribly bland. I might make this recipe again, but with some tweaks. It could have definitely used more Italian-flavored spices. I wouldn't recommend that anyone follow the recipe to a T.
My husband and I thought this recipe was delicious. It is the perfect warm, hearty comfort food that you'd want on a cold day, and we were so happy to have leftovers to take to work! We did make a few changes/see a few problems with the recipe, which I will note here:
1. We needed more flour. Closer to 2 1/2 tbsp.
2. We used almost 12 ounces of pasta, not 8. I think, had we only used 8, there would have been a lot of additional sauce.
1. We used 95% lean ground beef
2. We added 3/4 tsp. of nutmeg, at the same time we added the milk, tomatoes, etc.
3. We added 4 c of spinach and 1 c. diced green bell peppers, which we added at the same time as the milk, tomatoes, etc., just to get some extra veggies in there
4. We added 1/3 c. parmesan cheese after the milk/tomato/spinach/pepper mixture had cooked for a few minutes and the spinach was cooked down
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