Parmesan Beef And Pasta Bake


(2 votes) 3 2

A delicious and easy to prepare meat and pasta casserole.

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Necedah, WI

Time needed

30 min preparation + 1+ hour cooking

Serving Size / Yield

6 servings


  • 6 oz. Elbow macaroni
  • 1 Egg (beaten)
  • 1/3 C. Grated Parmesan cheese
  • 1/4 C. Milk
  • 2 C. Frozen Ground Meat Mix*
  • 8 oz. Can tomato sauce
  • 1/2 tsp. Ground cinnamon
  • 1/8 tsp. Ground nutmeg
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 3 Tbsp. Butter
  • 3 Tbsp. All purpose flour
  • 1/4 tsp. Salt
  • 1 1/2 C. Milk
  • 1 Egg (beaten)
  • 1/4 C. Grated Parmesan cheese

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Cook macaroni in a large amount of boiling salted water about 10 minutes or just until tender; drain in a strainer. In a medium size mixing bowl, combine cooked macaroni, 1 beaten egg, the 1/3 cup Parmesan cheese, and the 1/4 cup of milk, set aside. In a skillet, cook Ground Meat Mix*, and tomato sauce, covered, over low heat for 15 minutes. Break up meat with a fork. Stir in cinnamon, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside. For sauce, in a saucepan, melt butter; stir in flour and the 1/4 teaspoon salt. Add the 1 1/2 cups milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes more. Remove from heat. Stir about half of the hot mixture into 1 beaten egg; return to remaining hot mixture in saucepan. Stir in the 1/4 cup grated Parmesan. Place half of the macaroni mixture in an 8x8x2 inch baking dish. Spoon the meat mixture atop; add the remaining macaroni mixture. Spread the sauce over all. Bake, uncovered, in a 350 F oven for 40 to 45 minutes. Let stand 10 minutes before serving. *Ground Meat Mix recipe located in this program

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