Small Shell Pasta Beefaroni

Toronto is just a hub of activity these days. High fences for the G20, protestors yelling "no fences", police presence, more protestors trying to get their messages heard, a tornado just west of Toronto and a 5.0 earthquake that moved the earth. On the overall, things seem rather peaceful and those wanting to visit our city need not be worried ... it's all good. Even more than good, it's history in the making.

Today is one of those days that just doesn't need to be too complicated. The kids are done school and words of "I'm bored" are already thronging households. Rose Reisman's book "Family Favorites" has a semi permanent home on my living room table.



I have this feeling that my niece and nephew would be just fine with a home made beefaroni and won't event notice the reduction of fat and sodium.



I'm also submitting this to Presto Pasta Nights - now am I too late for #169 or too early for #170. I'll let Ruth from Presto Pasta Nights decide. I did say uncomplicated didn't I?




8 oz. small-shell pasta

Meat Sauce
1 tsp vegetable oil
2/3 cup finely chopped onion
1 1/2 tsp finely chopped garlic
8 oz lean ground beef (or chicken)***
1 cup tomato sauce

Cheese Sauce
1 1/4 cups canned evaporated milk (2%)
3/4 cup beef (or chicken) stock
1/2 tsp Dijon mustard
2 Tbsp all-purpose flour
1/2 cup shredded aged cheddar cheese
2 Tbsp chopped parsley

1. Preheat the oven to 425 F. Lightly coat a 9 x 13 inch casserole dish with cooking spray.
2. Bring a large pot of water to a boil. Add the pasta and cook for 8-10 minutes or until tender but still firm. Drain and place in the casserole dish.
3. To make the meat sauce, heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and saute for 4 minutes or until softened. Add the ground beef and cook stirring to break up the meat, for 4 minutes or until no longer pink. Stir in the tomato sauce, cover and cook for about 5 minutes. Set aside.
4. To make the cheese sauce, combine the milk, stock and mustard in a saucepan. Slowly whisk in the flour. Place over medium heat and stir until the mixture begins to boil. Reduce the heat to low and simmer, stirring occasionally for 5 minutes or until the sauce is slightly thickened. Stir in the cheddar cheese and half the Parmesan cheese and stir until melted. Remove from heat and add to the meat sauce.
5. Pour the sauce over the cooked pasta and stir to combine. Sprinkle with the remaining Parmesan and bake in the preheated oven for 10-15 minutes or until completely heated through. Garnish with parsley.

6 servings - 320 calories

*** I used ground chicken in this recipe although I thought the beef would have given it a more robust flavour.