Pasta Italiano

Ingredients

• 1 1/2 cups (375 mL) your favorite short pasta
• 1 lb (450 g) lean ground beef
• 3/4 cup (175 mL) chopped onion
• 1/2 cup (125 mL) chopped green pepper
• 1/2 cup (125 mL) tomato sauce
• 1 tsp (5 mL) dried basil leaves
• 1 tsp (5 mL) dried oregano leaves
• 6 tbsp (90 mL) butter
• 1/4 cup (50 mL) all purpose flour
• 1 tsp (5 mL) dry mustard
• 2 cups (500 mL) milk
• 3 cups (750 mL) shredded Canadian Cheddar, Mozzarella or Fontina cheese
• 1 cup (250 mL) fresh breadcrumbs

Preparation

1. Preheat oven 350 ºF (180 ºC).Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, cook beef, onion and green pepper in a large frypan over medium-high heat until meat is browned; drain off fat. Stir in tomato sauce, basil and oregano. Simmer 3 minutes. Spoon into 8 cup (2 L) shallow rectangular baking dish; set aside.
3. Melt 4 tbsp (60 mL) of the butter in a medium saucepan. Blend in flour and mustard. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Add cheese and stir until melted. Stir in cooked pasta. Spoon pasta and cheese over meat layer in baking dish.
4. Melt remaining butter (2 tbsp / 30 mL); combine with breadcrumbs. Sprinkle over pasta and cheese layer. Bake in oven 15 to 20 minutes or until hot and bubbly.