Ingredients
-
1/2
-
1
-
1
-
6
-
6
-
16
-
4
-
1/4
-
1/4
-
1 1/2
-
1
-
2
-
3
-
1/2
-
8
Directions
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Steps
|
1
Done
|
Cook Pasta and Drain. |
|
2
Done
|
Note: Can Be Any Kind of Pasta; I Like Rigatoni. |
|
3
Done
|
in Non Stick Pan, Heat Chicken Broth and Saute Onion and Mushrooms Until Soft; Add Ground Beef and Cook Until Brown. |
|
4
Done
|
Add Chopped Tomatoes, Garlic, Salt, Pepper, Cinnamon. |
|
5
Done
|
Stir Until Most of the Liquid Evaporates (about 7 Minutes). |
|
6
Done
|
Note: Can Use 2 400g Canned Tomatoes as Well. |
|
7
Done
|
Note: Can Use 12 Ounces of 10 Percent Beef and Omit Mushrooms. |
|
8
Done
|
in Same Saucepan That Pasta Was Cooked in, Combine Eggs, Milk and Cornstarch (also Called Cornflour). |
|
9
Done
|
Constantly Stir Over Low Heat For 10 Minutes. |
|
10
Done
|
Remove from Heat, Add Fat Free Parmesan Cheese and Nutmeg. |
|
11
Done
|
in Large Baking Dish, Layer 1/2 Pasta, 1/2 Tomato Sauce Then Remaining Pasta and Remaining Tomato Sauce. |
|
12
Done
|
Cover With White Sauce; Make Sure to Cover All Pasta. |
|
13
Done
|
Bake For 35 Minutes at 170c (325f). |
|
14
Done
|
Enjoy! |
|
15
Done
|
Note: Taste Tomato Sauce Mixture and Adjust to Your Preference; Ie If You Do not Like That Much Garlic, Use 2 or 3 Cloves. |
