"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila Vella


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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