Recipe(tried): Beef Casserole with Creamy Cheese Pasta (using ground beef and small shell pasta)

BEEF CASSEROLE WITH CREAMY CHEESE PASTA

"This is an excellent casserole for children and teenagers. Adults love it too! Substitute ground chicken or veal for beef. It's great to reheat."

8 oz small shell pasta, uncooked
FOR THE TOMATO SAUCE:
1 teaspoon vegetable oil
2 teaspoons crushed garlic
1 cup onion, chopped
12 oz ground beef
1 3/4 cups beef or chicken stock, divided use
1 2/3 cups prepared tomato sauce
FOR THE CHEESE SAUCE:
1 tablespoon margarine or butter
2 1/2 tablespoons all-purpose flour
1 1/4 cups 2% milk
1/2 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese

Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in baking dish.

TO PREPARE THE TOMATO SAUCE:
In large nonstick skillet, heat oil; saute garlic and onions for 4 minutes. Add beef and saute until no longer pink, approximately 4 minutes. Add 1/2 cup stock and tomato sauce; simmer on low heat for 12 minutes or until thickened, stirring occasionally. Set aside.

TO PREPARE THE WHITE SAUCE:
In medium nonstick saucepan, melt margarine, add flour and cook for 1 minute, stirring constantly. Add the remaining 1 1/4 cups stock and milk; simmer on medium heat until slightly thickened, approximately 5 minutes. Add Cheddar and Parmesan cheese.

TO ASSEMBLE AND BAKE:
Add tomato sauce mixture to pasta. Mix well. Pour cheese sauce over top.

Cover and bake at 350 degrees F for 15 minutes or until hot. Let rest for 10 minutes before serving.

TO MAKE AHEAD:
Prepare up to a day ahead but do not bake until ready to eat.

Makes 8 servings
Source: Good Taste magazine: Premier Issue