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Preparation Time: 45 minutes
Cooking time: 50 minutes
Serves: 12
If served as twelve portions, provides 332 cals, 28g fat (of which 10g saturates), 6g sugar and 0.7g salt per portion.
Ingredients
For the main part of the dish:
- 2½ cups uncooked penne pasta
- 2 tbsp Parmesan cheese
- 1½lb (24oz) ground sirloin
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 425g (15oz) tinned tomato sauce
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup shredded Parmesan cheese, divided
For the bechamel sauce topping:
- ½ cup butter, cubed
- ⅔ cup all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- 4 cups 2% milk
- 2 large eggs, beaten
Method
1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13in x 9in baking dish.
2. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. In a large skillet, cook beef and onion over medium heat 8 - 10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with ½ cup shredded Parmesan cheese.
3. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1 - 2 minutes or until thickened.
4. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
5. Bake, covered, 20 minutes. Bake, uncovered, 30 - 40 minutes longer or until golden brown.
Note: Feedback online from those that have made this dish in accordance with the above recipe have commented that there was too much sauce for the amount of pasta in the dish, so bear that in mind if attempting this recipe.
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