6 Tbsp butter
3/4 cup flour
1 quart milk, warmed
1 1/2 tsp salt
3 eggs
MAIN DISH
4 Tbsp butter
2 medium onions chopped
2 pounds lean mince
1/8 tsp cinnamon
salt and pepper to taste
1/2 cup water
2 Tbsp tomato paste
1 pound ziti pasta - large macaroni
3 eggs, beaten
1 1/2 tsp salt
12 to 16 ounces cheddar & mozzarella mix cheese, grated
INSTRUCTIONS
BECHAMEL SAUCE:
Melt butter in medium saucepan. Whisk the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. when the sauce is lukewarm, whisk the eggs. Set aside.
MEAT LAYER:
Melt 4 tbsp butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.
PASTA LAYER:
Cook pasta according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1/2 tsp salt.
ASSEMBLE DISH:
Preheat the oven to 350 degrees F. Spray a deep 9x13 inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13 inch pyrex)
Scoop half the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer, sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese. Top with the cream sauce and sprinkle with remaining cheese.
Bake 45 mins or until the sauce is bubbly and golden on top. let sit at room temp for atleast 20 mins before serving (but it is suggested that you refrigerate to let the layers set and then warm up later to serve)
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