Make-Ahead Cheese and Hamburger Casserole
alt.food/Donnette Bower

The Penne does not have to be cooked beforehand because it absorbs the liquid when refrigerated overnight. If you want to make it the same day, cook the pasta before combining with all the ingredients. For convenience, use pre-crumbled Feta and pre-shredded Mozzarella.

1 lb. ground round
1 cup onion, chopped
3 garlic cloves, crushed
1 (8 oz.) pkg. presliced mushrooms
6 tbsp. tomato paste
1 tsp. sugar
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. pepper
1 (28 oz.) can whole tomatoes, undrained and chopped
1/3 cup all purpose flour
2 1/2 cups of 2% low fat milk
1 cup (4 oz.) crumbled feta cheese
3/4 cup (3 oz.) part skim mozzarella cheese, shredded
4 cups penne pasta, uncooked
1 tbsp. fresh parsley, chopped

Combine first 3 ingredients in a large non-stick skillet; cook over medium heat until browned, stirring to crumble. Add mushrooms. Cook 5 minutes or until tender. Add tomato paste and next 5 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 10 minutes or until thick, stirring constantly. Stir in cheeses; cook 3 minutes or until cheeses melt, stirring constantly. Reserve 1/2 cup cheese sauce. Pour remaining cheese sauce, beef mixture, and pasta into 13 x 9 inch baking dish and stir gently.

Drizzle reserved cheese sauce over pasta mixture. Cover and refrigerate 24 hours. Preheat oven to 350 degrees. Bake at 350 degrees for one hour and ten minutes until thoroughly heated and pasta is tender. Yield: 8 servings.