Ingredients for Two Layer Baked Pasta
- Cavatappi Pasta
- Fresh Spinach
- 1 (14 ounce) can artichoke hearts, drained and chopped
- Fontina
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Carrot
- Celery
- Oregano
- 1/2 teaspoon salt
- Pepper
- Diced Tomatoes
- 6 ounces tomato paste
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk
- Parmesan Cheese
- Nutmeg
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How to Make Two Layer Baked Pasta
- **Red Sauce:** In a large skillet, brown 1 lb ground beef over medium-high heat, breaking it up with a spoon, until no longer pink (about 10 minutes). Drain off any excess fat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1 (28 ounce) can crushed tomatoes, 6 ounces tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat, stirring occasionally, until the onion is softened (about 5 minutes).
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the sauce has thickened slightly.
- **White Sauce:** Melt 4 tablespoons butter in a medium saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, whisking constantly.
- Gradually whisk in 4 cups milk, 1/2 cup at a time, until smooth and thickened (about 15 minutes).
- Stir in 2 cups shredded mozzarella cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- **Pasta:** Cook 1 lb pasta (penne, rigatoni, or your favorite shape) in a large pot of boiling salted water until al dente (8-10 minutes).
- Add 5 ounces fresh spinach (coarsely chopped) to the pasta during the last minute of cooking. Drain well.
- **Assembly:** Preheat oven to 375°F (190°C). In a 13x9 inch baking dish, layer half of the cooked pasta.
- Top with the red sauce and 1 (14 ounce) can artichoke hearts (drained and chopped).
- Layer the remaining pasta on top of the red sauce.
- Pour the white sauce evenly over the pasta.
- Sprinkle with 1 cup shredded mozzarella cheese.
- Bake for 25-30 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving. If frozen, thaw overnight in the refrigerator and add 10 minutes to the baking time.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
41g
Fat
81g
Carbs
28g
