How to make it

  • In large nonstick skillet heat oil over medium heat.
  • Cook garlic, onion, carrots and zucchini stirring 5 minutes or until softened.
  • Add beef, basil, oregano, cinnamon, salt, pepper and thyme.
  • Cook stirring to break up beef for about 3 minutes.
  • Pour in tomato paste and tomatoes mashing tomatoes with fork then bring to a boil.
  • Reduce heat then simmer 20 minutes then stir in parsley and set aside.
  • In heavy saucepan melt butter over medium heat then stir in flour.
  • Cook stirring constantly for 2 minutes then gradually whisk in milk and bring to boil.
  • Reduce heat to medium low and cook until thickened.
  • In large bowl whisk eggs then whisk in about 1/2 cup of the hot milk sauce.
  • Return mixture to saucepan then cook stirring for 2 minutes.
  • Remove from heat then blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
  • Meanwhile in large pot of boiling salted water cook pasta for 8 minutes.
  • Drain and return to pot then add cheese sauce and toss well.
  • Spread half of the pasta mixture into greased rectangular baking dish.
  • Spread meat mixture over top then spread remaining pasta mixture evenly over meat.
  • Sprinkle with parmesan then bake at 375 for 1 hour.
  • Let stand 10 minutes before serving.

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