Baked Ziti
Makes 8 to 10 servings
Prep: 35 min., Cook: 25 min., Other: 10 min.
| 1-(16-oz.) box ziti pasta | 3 Tbsp. butter |
| ½ medium onion, chopped | 3 Tbsp. all-purpose flour |
| 1 Tbsp. olive oil | 3 cups milk |
| 2 garlic cloves, minced | 1 cup grated Parmesan cheese |
| 1 lb. lean ground beef | ½ tsp. pepper |
| 1 (26-oz.) jar tomato-and-basil pasta sauce | 1 (8-oz.) package shredded mozzarella cheese |
| ¾ tsp. salt, divided |
- Cook pasta in a large Dutch oven according to package directions. Drain and return to Dutch oven.
- Meanwhile, sauté chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring until beef crumbles and is no longer pink. Drain beef mixture, and return to pan. Stir in pasta sauce and ½ tsp. salt. Set aside.
- Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese, remaining ¼ tsp. salt, and pepper. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.
- Transfer pasta mixture to a lightly greased 13- x 9-inch baking dish. Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.
- Bake at 350 for 20 to 25 minutes or until cheese is melted. Let stand 10 minutes before serving.
Submitted by Evie Kemp, Kemp Angus Farm
