Ingredients: |
Ingredients: 1 spray - cooking spray
1 lb. - raw extra lean ground beef
1 medium - onion, chopped
1 (8 oz.) can - tomato sauce
¼ c. - red wine, dry
1½ tsp. - cinnamon, ground
8 oz. - whole-wheat pasta (such as penne), uncooked
1 large - egg, lightly beaten
¾ c. - fat-free evaporated milk
1 T. - butter OR margarine
2 T. - all-purpose flour
¼ tsp. - table salt
1/8 tsp. - black pepper
1½ c. - fat-free evaporated milk
1 large - egg, lightly beaten
2 large - egg whites, lightly beaten
½ c. - Parmesan cheese, divided & shredded
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Directions: |
Directions:Preheat oven to 350º. Coat a 9 x 13 glass baking dish with cooking spray. To make meat sauce, heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is brown and onion is tender, about 10 minutes; drain off fat. Stir in tomato sauce, wine and cinnamon. Bring to boil and then reduce heat to medium-low; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions; drain and set aside. Combine 1 beaten egg, ¾ cup of evaporated milk and cooked pasta in a large bowl; toss to combine and set aside. To make cream sauce, melt butter or margarine in a small saucepan over medium heat; stir in flour, salt and pepper. Gradually add 1½ cups of evaporated milk; cook, stirring, until thickened and slightly bubbly, about 5 to 8 minutes. Gradually stir 1 beaten egg and egg whites into hot milk mixture (be careful not to ‘scramble’ eggs); set aside. Layer half of pasta mixture in prepared dish; spread with meat sauce and sprinkle with ¼ cup of cheese. Top with remaining pasta mixture; pour cream sauce over top and sprinkle with remaining cheese. Cover and bake for 20 minutes. Uncover; bake about 15 minutes more or until a knife inserted in center comes out clean. Let stand 15 minutes before slicing into 8 pieces. |
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