When her children were young, Kathy Millman, mother of Canadian Living Test Kitchen chef Kate Dowhan, would make this family favourite several times a month. Leftovers are ideal to take to work or school in vacuum bottles.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2004
Ingredients
Method
In Dutch oven, saut?eef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add onion, zucchini, garlic, oregano, salt and pepper; cook over medium heat until softened, about 4 minutes. Stir in flour; cook, stirring, for 1 minute.
Stir in milk and Worcestershire sauce; bring to boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Stir in 1/2 cup (125 mL) of the Fontina cheese.
Meanwhile, in pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add meat sauce, red pepper and parsley; toss to combine. Pour into 13- x 9-inch (3 L) glass baking dish. Sprinkle with remaining cheese. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Uncover.)
Bake in 400°F (200°C) oven until heated through, about 15 minutes. Broil until golden, 3 to 5 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 464 mg
- Protein 23 g
- Calories 381.0
- Total fat 14 g
- Cholesterol 55 mg
- Saturated fat 7 g
- Total carbohydrate 40 g
%RDI
- Iron 16.0
- Folate 34.0
- Calcium 16.0
- Vitamin A 11.0
- Vitamin C 30.0
