1. Combine first 3 ingredients in a large nonstick skillet; cook over medium-high heat until browned, stirring to crumble. Add mushrooms; cook 5 minutes or until tender. Add tomato paste and next 5 ingredients (tomato paste through whole tomatoes); stir well. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Set aside. 2. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in the cheeses; cook 3 minutes or until the cheeses melt, stirring constantly. Reserve 1/2 c. cheese sauce. Pour remaining cheese sauce, beef mixture, and pasta into a 13x9 inch-baking dish, and stir gently. Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hr. 3. Preheat oven to 350 F. 4. Bake at 350 F, covered, for 1 hr and 10 minutes or until thoroughly heated and pasta is tender; sprinkle with parsley, if desired. Copyright credit: 1996 by Bon Appetit Magazine ? 1996 Lifetime Entertainment Services. All rights reserved. Recipe by: www.Lifetimetv.com Posted to MC-Recipe Digest by Barb at PK
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 210 (47%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 100.4mg||31 %|
|Sodium 1022mg||35 %|
|Potassium 1142mg||30 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 23.3g|
|Protein 34.4g||49 %|
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Calories per serving: 451
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