By: Littlefoods
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Ingredients
Serves Tool
Serves To:USMetric| 2 | Cup(c) | spaghetti sauce | |
| 2 | Tablespoon(T) | flat leaf or italian parsley, finely chopped | |
| 2 | Teaspoon(t) | fresh mint leaves, finely chopped | |
| 1 | Clove(clv) | garlic, crushed | |
| 1 | Pinch(pn) | salt, to taste | |
| 1 | Pound(lb) | ziti (bollow) spaghetti | |
| 3 | egg white, lightly beaten | ||
| 3 1/2 | Ounce(oz) | butter | |
| 1 | Cup(c) | all purpose flour | |
| 3 | Cup(c) | milk | |
| 3 | egg yolks | ||
| 1 | Cup(c) | cheddar cheese, grated | |
| 1/4 | Cup(c) | dry bread crumbs | |
| 1 | Pinch(pn) | black pepper, freshly ground | |
| 1 1/2 | Pound(lb) | ground beef |
Preparation
Preheat oven to moderate 350°F. Place ground beef in heavy based pan. Stir constantly over high heat 10 minutes, or until well browned and almost all liquid has evaporated. Use a fork to break up any lumps as it cooks. Add spaghetti sauce, herbs and garlic. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat, season to taste with salt and black pepper. Cook pasta in large pan of boiling water until just tender. Drain, rinse under cold water, drain again. Combine spaghetti with egg whites in a large mixing bowl. To make cheese topping: Heat butter in medium pan, then add flour. Stir over low heat 4 minutes, or until flour mixture is lightly golden. Add milk gradually to pan, stirring until the mixture is smooth. Stir constantly over medium heat for 5 minutes or until mixture boils and thickens. Boil further 1 minute, then remove from heat. Cool to room temperature. Stir in egg yolks and grated cheese. Spread half the spaghetti mixture over base of deep, greased baking dish. Cover with ground beef sauce, top with remaining spaghetti mixture. Pour cheese topping over, smooth surface. Sprinkle bread crumbs over, bake 1 hour. Serve warm or cold.
Additional notes
Note: This dish can be frozen for up to one month. Reheat gently just before serving.