PARMESAN PENNE

PARMESAN PENNE
Ingredients
•1 pound ground beef
•1 medium onion, chopped
•1 can (28 ounces) tomato sauce
•1 cup grated Parmesan cheese, divided
•1/2 teaspoon ground allspice
•Salt and pepper to taste
•1 package (16 ounces) penne pasta
•1/2 cup butter, cubed, divided
•1/4 cup all-purpose flour
•2 cups milk
•2 eggs, lightly beaten
Directions
•In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
•Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended.
•Drain pasta. Add the remaining cheese and butter; toss to coat.
•Spread a third of the meat mixture in a greased 13-in. x 9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers.
•Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.

Instead of a traditional tossed salad, serve Parmesan Penne with garden-fresh vegetables. Saute sliced zucchini, yellow squash and sweet red pepper in butter or margarine until crisp-tender. Season with garlic-salt and pepper.