Parmesan Penne Recipe

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (28 ounces) tomato sauce
• 1 cup grated Parmesan cheese, divided
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
• 1 package (16 ounces) penne pasta
• 1/2 cup butter, cubed, divided
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 eggs, lightly beaten

Directions

• In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
• Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended.
• Drain pasta. Add the remaining cheese and butter; toss to coat.
• Spread a third of the meat mixture in a greased 13-in. x 9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers.
• Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.
  
  Instead of a traditional tossed salad, serve Parmesan Penne with garden-fresh vegetables. Saute sliced zucchini, yellow squash and sweet red pepper in butter or margarine until crisp-tender. Season with garlic-salt and pepper.

Parmesan Penne published in Taste of Home Ground Beef Cookbook , p229