Greek Baked Penne

1 year ago

12 oz. penne pasta
1 small yellow onion, chopped
1 Tbs. olive oil
2 garlic cloves, minced
1 1/2 pounds lean ground beef
2 (15-oz.) cans tomato sauce
1 Tbs. fresh lemon juice
1 1/2 tsp. dried oregano
1 tsp. sugar
1/2 tsp. ground cinnamon
1 1/2 tsp. kosher salt, divided
3 Tbs. butter
3 Tbs. gluten free all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1/2 tsp. freshly ground black pepper
Vegetable cooking spray
1 (8-oz.) package shredded mozzarella cheese
1/3 cup fine, gluten free dry breadcrumbs
Preheat oven to 350° F. Cook gluten free pasta according to package directions. Meanwhile sauté onion in a large skillet over medium heat 4-5 minutes or until translucent. Add garlic; sauté 30 seconds. Add beef; cook and stir until crumbled and no longer pink. Drain cooked beef and return to skillet. Stir in tomato sauce, next 4 ingredients and 1 tsp. salt into meat mixture. Bring to a simmer over medium-high heat, cook and stir occasionally for 2 minutes. Remove from heat. Melt butter in a large saucepan over low heat. Whisk flour into melted butter and continue whisking for 2 minutes. Gradually whisk in milk. Increase heat to medium and continue whisking 5-7 minutes or until thick and bubbly. Stir in Parmesan cheese, pepper and remaining ½ tsp. salt. Add to pasta, stirring to coat. Transfer pasta to a 9x13 inch baking dish prepared with cooking spray. Add sauce to pasta; stir to coat. Bake in preheated oven 20-25 minutes or until cheese is melted and sauce is bubbly. Remove from oven and let stand 10 minutes before serving. (Yield: 6-8 servings)

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