Creamy Baked Beefaroni Light Recipe Spaghetti

CREAMY BAKED SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
• Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.

BEEFARONI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
• While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
• Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

CREAMY BAKED BEEFARONI (LIGHT)

Steps:

• Preheat oven to 450°F Spray a 13x9-inch glass baking dish with cooking spray.
• In a large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm. Drain.
• To make meat sauce: In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 4 minutes or until softened. Stir in beef; cook, stirring to break up meat, for 4 minutes, or until no longer pink. Stir in tomato sauce and stock. Cover and cook for 10 minutes or until thickened. Set aside.
• To make cheese sauce: In a nonstick saucepan, whisk together flour, milk, and stock until flour dissolves. Place over medium heat; simmer until mixture begins to boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes, or until thickened. Stir in Cheddar. Remove from heat. Stir cheese sauce into meat sauce.
• Toss pasta with sauce. Pour into prepared baking dish. Sprinkle with mozzarella and Parmesan.
• Bake in centre of oven for 10 minutes or until bubbly.

CREAMY BAKED BEEFARONI

Steps:

• Preheat oven to 450 degrees Fahrenheit. Spray a 13-by-9-inch glass baking dish with cooking oil.
• Bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm. Drain.
• Heat the oil in a non-stick saucepan over medium heat. Add the onions and garlic and sauté until softened, which takes about four minutes.
• Stir in the beef and cook, stirring to break up the meat, until no longer pink, which takes about four minutes.
• Stir in the tomato pasta sauce and 1/2 cup stock. Cover and cook for 10 minutes, or until thickened. Set aside.
• Whisk the flour, milk and 1 3/4 cup stock in a non-stick saucepan until smooth.
• Place over medium heat and cook until the mixture begins to boil. Reduce the heat to low and continue to cook, stirring occasionally, for five minutes or until thickened.
• Stir in the cheddar cheese. Remove from heat.
• Stir the cheese sauce into the meat sauce.
• Toss the pasta with the sauce. Pour into the prepared baking dish. Sprinkle with the mozzarella and Parmesan cheeses.
• Bake in the centre of the oven for 10 minutes, until bubbly. Serves 4-6.