This recipe is taken from the 2016 Milk Calendar. What better way to appeal to everyone’s healthy appetite than with this easy-to-make, delicious dish.
- Prep: 25 min
- Cooking: 27 min
- 1 lb (450 g) rigatoni
- 2 tbsp (30 mL) Butter divided
- 1 small onion diced
- 1 carrot diced
- 1 celery stalk diced
- 1 lb (450 g) lean ground beef or pork
- 2 cloves garlic minced
- 28 oz (796 mL) can diced tomatoes
- 1 bay leaf
- 2 tsp (10 mL) dried basil
- 1/2 tsp (2 mL) dried oregano
- 1/2 tsp (2 mL) dried thyme
- 3/4 tsp (4 mL) salt divided
- 1/2 tsp (2 mL) pepper
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- 1 cup (approx. ½ 450 g container) Canadian Ricotta
- 1 1/2 cups (375 mL)
- shredded Canadian Mozzarella
In a large pot of boiling salted water, cook pasta 11 min or until al dente. Drain well, then return to pot. Meanwhile, melt 1 tbsp (15 mL) butter in a large saucepan over medium heat. Add onion, carrot and celery, cook 2 min. Add beef and garlic. Using a fork to break up meat, stir until no longer pink, about 5 min. Add tomatoes, herbs, ½ tsp (2 mL) salt and pepper. Bring to a boil; simmer covered, stirring occasionally, for 10 min while preparing white sauce.
Melt remaining butter in a small saucepan over medium heat. Sprinkle with flour and remaining salt. Whisk about 1 min. Gradually whisk in milk. Bring to a boil then reduce heat; whisk 3 to 5 min until smooth and thickened.
Preheat broiler. Uncover meat sauce and simmer 5 more min. Discard bay leaf. Add meat sauce to drained pasta. Heat if needed. Transfer to a 9 x 13-inch (3 L) casserole dish. Top with dollops of Ricotta. Drizzle white sauce over top, spread, if needed, to cover. Sprinkle with Mozzarella. Broil 2 to 5 min or until cheese is bubbly.
As with all sauces, make them your own. Taste and adjust seasoning to your preferences.
Add 1½ tsp (7 mL) fennel seed to your sauce. Substitute penne or fusilli for rigatoni.
Top 5 Nutrients
|Calcium:||32 % / 350 mg|
|Vitamin B12:||109 %|