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Name: Savoury Pasta Bake
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 60 g Butter; 1/3 c Plain flour; 1 tb Chopped fresh oregano; 1 lg Onion, finely chopped; 2 Cloves garlic, crushed; 2 tb Chopped fresh basil; 1/2 c Grated tasty cheese; 1/4 ts Sweet paprika; 2 c milk; 1/3 c Tomato paste; 1/4 c Shredded parmesan cheese; 500 g Lean beef mince; 1/4 c Red wine (optional); 3/4 c Grated tasty cheese; 1/4 ts Black Pepper ground; 3 md Tomatoes, roughly chopped; 2 c Elbow or spiral macaroni; 1/2 c Cream; 1 tb olive oil; 1 c Beef stock

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INGREDIENTS

60 g Butter
1/3 c Plain flour
1 tb Chopped fresh oregano
1 lg Onion, finely chopped
2 Cloves garlic, crushed
2 tb Chopped fresh basil
1/2 c Grated tasty cheese
1/4 ts Sweet paprika
2 c milk
1/3 c Tomato paste
1/4 c Shredded parmesan cheese
500 g Lean beef mince
1/4 c Red wine (optional)
3/4 c Grated tasty cheese
1/4 ts Black Pepper ; ground
3 md Tomatoes, roughly chopped
2 c Elbow or spiral macaroni
1/2 c Cream
1 tb olive oil
1 c Beef stock

Servings

INSTRUCTIONS

1. Preheat oven to 180 C. Brush 20cm x 30cm x 6cm shallow oblong baking dish with melted butter or oil. Heat the oil in a large pan, add the onion and garlic, cook for 3 mins or until onion is tender. Add the beef mince and stir over a low heat until the meat is browned, breaking up any lumps of mince with a fork. Drain excess fat from the pan. 2. Add the tomato paste, wine, stock, tomatoes, pepper, basil and oregano. Simmer, uncovered, over a low heat for 45 mins or until sauce has reduced, stirring occasionally. Cook the macaroni in a large pan of boiling water until just tender. Drain and set aside. 3. Heat the butter in a large pan, add the flour. Stir over a low heat for about 1 min. Remove from the heat and gradually add the milk, whisking until smooth. Return to the heat and whisk until the sauce is thickened and smooth. Add the cheese and the cream, then combine cooked macaroni and cream sauce. 4.To assemble: Spread the base of dish with half the meat mixture. Top with half the macaroni mixture, then with remaining meat mixture. Spread top evenly with remaining macaroni mixture. Combine the extra tasty cheese, parmesan cheese and paprika, and sprinkle over the top. Bake for 25 mins or until golden brown. Do-Ahead: ====== The meat and macaroni mixture can be made up to 2 days in advance for this tasty dish. Store the mixtures separately, then assemble them and bake close to serving time. FROM : Family Circle, May 1994. Submitted By SUE RYKMANS MSG# 258 Cooking & Gourmet Echos 6/94 Posted to FOODWINE Digest 12 Dec 96 From: Joell Abbott Date: Fri, 13 Dec 1996 17:29:28 +0000

NOTES

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Savoury Pasta Bake

60 g Butter 
1/3 c Plain flour 
1 tb Chopped fresh oregano 
1 lg Onion, finely chopped 
2  Cloves garlic, crushed 
2 tb Chopped fresh basil 
1/2 c Grated tasty cheese 
1/4 ts Sweet paprika 
2 c milk 
1/3 c Tomato paste 
1/4 c Shredded parmesan cheese 
500 g Lean beef mince 
1/4 c Red wine (optional) 
3/4 c Grated tasty cheese 
1/4 ts Black Pepper ground
3 md Tomatoes, roughly chopped 
2 c Elbow or spiral macaroni 
1/2 c Cream 
1 tb olive oil 
1 c Beef stock

1. Preheat oven to 180 C.  Brush 20cm x 30cm x 6cm shallow oblong baking  dish with melted butter or oil.  Heat the oil in a large pan, add the onion  and garlic, cook for 3 mins or until onion is tender. Add the beef mince  and stir over a low heat until the meat is browned, breaking up any lumps  of mince with a fork.  Drain excess fat from the pan.    2. Add the tomato paste, wine, stock, tomatoes, pepper, basil and oregano.  Simmer, uncovered, over a low heat for 45 mins or until sauce has reduced,  stirring occasionally.  Cook the macaroni in a large pan of boiling water  until just tender.  Drain and set aside.    3. Heat the butter in a large pan, add the flour.  Stir over a low heat for  about 1 min.  Remove from the heat and gradually add the milk, whisking  until smooth.  Return to the heat and whisk until the sauce is thickened  and smooth.  Add the cheese and the cream, then combine cooked macaroni and  cream sauce.    4.To assemble: Spread the base of dish with half the meat mixture. Top with  half the macaroni mixture, then with remaining meat mixture. Spread top  evenly with remaining macaroni mixture.  Combine the extra tasty cheese,  parmesan cheese and paprika, and sprinkle over the top. Bake for 25 mins or  until golden brown.    Do-Ahead: ======  The meat and macaroni mixture can be made up to 2 days in  advance for this tasty dish. Store the mixtures separately, then assemble  them and bake close to serving time.    FROM : Family Circle, May 1994. Submitted By SUE RYKMANS MSG# 258                                            Cooking & Gourmet Echos 6/94  Posted to FOODWINE Digest 12 Dec 96    From:    Joell Abbott <abbott@ZIP.COM.AU>    Date:    Fri, 13 Dec 1996 17:29:28 +0000

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Nutrition

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Serving Size: 1 Serving (346g)
Recipe Makes: 6 Servings

Calories: 461
Calories from Fat: 310 (67%)

Amt Per Serving		% DV

	Total Fat 34.4g	46 %
	Saturated Fat 17.1g	86 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 1.2g
Cholesterol 111.9mg		34 %
Sodium 826.4mg		28 %
Potassium 1001.6mg		26 %
Total Carbohydrate 16.8g		5 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 14.9g
Protein 22.4g		32 %
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Calories per serving: 461

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