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21Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 box elbow pasta (cooked according to directions and drained, I used gluten free noodles)
- meat sauce (recipe below)
- bechamel sauce (recipe below)
- 1 Tbsp. olive oil
- 1 onion (small, chopped fine)
- 3 Tbsp. tomato sauce (you can use paste, I just did not want to waste the rest of the can)
- 6 cloves garlic (minced)
- 2 tsp. dried oregano
- 2 tsp. ground cinnamon
- 1 1/2 lb. lean ground beef
- 1/2 cup red wine
- 15 oz. tomato sauce (I used my 3 tablespoons above out of this can)
- 1/2 cup Parmesan cheese (you can use Romano cheese too)
- 5 Tbsp. butter
- 1/2 cup flour (use brown rice flour for a gluten free version)
- 3 cloves minced garlic
- 3 cups milk
- 2 cups heavy cream
- 1 1/2 cups grated romano cheese
- 3 large eggs
- 1/3 cup plain greek yogurt
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Reviews(3)
Yummly User a year ago
I plan to make this this weekend but need to travel with it. I rather not bake it there because would need 45 minutes. Can this be reheated? I just worry about the béchamel sauce on the top
Yummly User 2 years ago
This was really good but it did take a while to make. It was worth the effort and will definitely make again
Yummly User 2 years ago
Turned out really well. Used spaghetti squash instead of pasta. Was really good