"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Parmesan Penne Recipe

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This recipe for Parmesan Penne, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Vella
Added: Sunday, June 1, 2008


1 lb hamburger
1 medium onion, chopped
1 (14.5 oz) can diced tomatoes with roasted garlic
1 (8oz) can tomato sauce
1 1/2 tsp brown sugar
1 C grated Parmesan cheese, divided
1/2 tsp alspice
salt and pepper to taste
1/2 C butter or margarine, divided
1/4 C flour, add slowly as you may not need all of it
2 C milk
2 eggs, beaten
1 lb penne pasta, cooked and drained

In a skillet, cook beef and onion until meat is browned; drain. Stir in tomatoes, tomato sauce, brown sugar, Parmesan cheese, allspice, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.

In a saucepan, melt 1/4 C butter and stir in flour until smooth. Gradually add milk and bring to a boil. Cook while stirring for 2 minutes or until thickened and bubbly. Stir in 1/3 cup Parmesan cheese and remove from heat. Add eggs and whisk until smooth.

In a bowl, combine pasta and remaining Parmesan cheese. Melt remaining butter and add to pasta and toss to coat.

Spread 1/3 of meat mixture into a greased 13X9 casserole dish. Layer with half of the pasta, 1/3 of meat mixture, and half of the white sauce; repeating until done.

Bake, uncovered, at 350 for 40-45 minutes or until thoroughly heated and bubbly.




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