Wednesday, March 3, 2010
3 cups fat free milk
1/4 cup cornstarch
3 eggs, lightly beaten
8 tbsp grated parmesan cheese
3/4 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1/2 lb uncooked spaghetti
1 tsp olive oil
1 onion, chopped
3/4lb ground beef
1lb plum tomatoes *I used cherry because they were on sale*
2 garlic cloves
3/4 tsp cinnamon
Preheat oven to 350. Spray 7x11 pan with non stick spray *I used 9x13 pan*
Make spaghetti according to box.
To make white sauce: combine milk, cornstarch & eggs in sauce pan. Cook over low heat, stirring constantly, until thickened, 7-9 minutes. Remove from heat. Stir in 6 tbsp parmesan cheese, 1/4 tsp salt, 1/8 tsp pepper & nutmeg. Cover & set aside.
To make filling: heat skillet, add oil. Once oil is hot, add onion. Then add beef & cook until browned. Stir in tomatoes, garlic, cinnamon, 1/2 tsp salt & 1/4 tsp pepper. Cook, stirring often, until liquid evaporates.
Arrange half cooked spaghetti on bottom of baking dish. Top with filling & then rest of spaghetti. Spread sauce over the top. Sprinkle with remaining 2 tbsp parmesan cheese. Bake 30-35 minutes. Let cool 5 minutes before serving.
Makes 8 servings, 6 points each (7 if you use reduced fat milk instead of fat free)
Our take on this recipe: Two thumbs down. The cinnamon was the only flavor this dish had & it didn't seem like it even belonged in this recipe. won't make it again.