Try this Lasagna-Style Baked Pennette with Meat Sauce recipe, or contribute your own.
Suggest a better description1) Preheat the oven to 350 Bring a large pot of salt water to a boil over high heat. Add the pennette and cook until al dente. Drain well.
2) In a large, deep skillet, heat the olive oil. Add the chopped onion and cook over moderately high heat, stirring occasionally, until the onion is softened,about 4 minutes. Add the ground lamb an veal and cook, stirring to break up the lumps, until the meat is beginning to brown, about1 minutes. Remove the skillet from the heat ans stir in the drained diced tomatoes, tomato paste and chopped marjoram and parsley. Season with salt and pepper. Transfer to a large bowl.
3) In a large saucepan, melt the butter. Add the flour and cook over moderate heat, whisking constantly, for 2 minutes. Gradually whisk in the milk and cook over moderately high heat, whisking constantly, until the sauce is very thick and boiling, 7 to 8 minutes. Remove the saucepan from the heat and whisk in the egg yolks and the grated Parmesan-Reggiano cheese. Stir all but 1 1/2 cups of the white sauce into the meat mixture along with the drained Pennette and season with salt and pepper. Spoon the pasta into a 3-quart baking dish. Spread the reserved 1 1/2 cups of white sauce over the top.
4) Bake the pasta in the center of the oven for about 30 minutes, until bubbling. Take the pan out of the oven and preheat broiler. Broil the pasta 8 inches from the heat for 2 minutes, until the top is browned and bubbling. Let it rest for 10 minutes before serving.
Pennette is a small Italian pasta tube pasta with ends that are cut at an angle.
Al Dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed.
Great with a salad.
Recipe can be prepared up to step 3 and then refrigerated overnight. An additional 30 minutes of cooking time may be necessary.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 584 | ||
Calories from Fat: 499 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.4g | 74 % | |
Saturated Fat 25.9g | 129 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 191mg | 59 % | |
Sodium 292.1mg | 10 % | |
Potassium 292.4mg | 8 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.7g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 584
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