Pasta: 8 pt. Baked Penne w/ Veal
Source of Recipe
Cooking Light Magazine, April 1996
List of Ingredients
1 pound ground veal
vegetable cooking spray
4 cups chopped onion
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon ground cloves
4 garlic cloves minced
43 1/2 ounces diced tomatoes undrained--3 14.5 ounce cans
2 tablespoons margarine
2 tablespoons all-purpose flour
3 cups 1% low-fat milk
1 1/2 cups egg substitute
1/2 teaspoon salt
1/8 teaspoon pepper
6 cups pasta penne, cooked--about 12 ounces uncooked pasta
1/2 cup romano cheese grated
1/4 teaspoon ground cinnamon Recipe
1. Cook veal in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander; set aside.
2. Coat skillet with cooking spray, and place over medium-high heat until hot. Add onion; saute 10 minutes. Add 1 teaspoon salt and next 6 ingredients (1 teaspoon salt through tomatoes); bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Return veal to skillet; simmer an additional 10 minutes. Set veal mixture aside.
3. Melt the margarine in a medium saucepan over medium heat. Add flour, stirring constantly with a wire whisk until blended. Gradually add milk, stirring constantly. Bring to a boil; reduce heat, and simmer 10 minutes or until slightly thickened, stirring constantly. Remove from heat; set aside.
4. Place egg substitute in a medium bowl; beat at high speed of a mixer until doubled in volume. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper.
5. Preheat oven to 350 oF. Combine veal mixture and pasta in a large bowl, stir well. Divide veal mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray. Pour sauce evenly over each dish of veal mixture (poke with a fork in several places to allow the sauce to run to the bottom of the dish). Combine cheese and 1/4 teaspoon cinnamon; stir well, and sprinkle evenly over each dish of veal mixture. Cover and bake at 350 oF for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 15 minutes before serving.
Yield: 12 servings (6 servings per baking dish).
CALORIES 276 (36% from fat); PROTEIN 18.8g; FAT 10.9g (sat 2.9g, mono 3.3g, poly 1.1g); CARB 33.7g; FIBER 2.7g; CHOL 38mg; IRON 2.7mg; SODIUM 615mg; CALCIUM 196mg.
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