Rating: 3 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Bucatini are long, hollow strands or pasta, slightly thicker than spaghetti. Freeze and reheat individual squares of this dish in the microwave.

Sophia Damiani
Recipe by Cooking Light May 2003

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare filling, cook pasta according to package directions, omitting salt and fat. Rinse with cold water; set aside.

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  • Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble. Add wine, tomato sauce, 1/2 teaspoon salt, nutmeg, and pepper; bring to a boil. Reduce heat; simmer 10 minutes or until thick.

  • Preheat oven to 350°.

  • To prepare white sauce, place flour and 1/2 teaspoon salt in a medium saucepan over medium heat. Gradually add milk, stirring constantly with a whisk until blended; bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick, stirring constantly. Remove from heat; set aside. Combine eggs and egg whites in a large bowl. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in 1 tablespoon kasseri cheese until blended.

  • Spread 1 cup beef mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of pasta over beef mixture. Top with 1 1/2 cups beef mixture. Repeat layers with remaining pasta and beef mixture. Top with white sauce. Sprinkle with 4 tablespoons kasseri and Romano cheese. Bake at 350° for 30 minutes. Let stand 15 minutes before serving.

Source

Mother's Bistro and Bar, Portland, Oregon

Nutrition Facts

416 calories; calories from fat 19%; fat 8.9g; saturated fat 4.1g; mono fat 2.7g; poly fat 0.9g; protein 27g; carbohydrates 54g; fiber 2.4g; cholesterol 97mg; iron 4mg; sodium 790mg; calcium 207mg.
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