Whenever we go to my sister Lauren's house, I know I'm going to come home with new recipes, whether it's from her kitchen or from the stack of cooking magazines she has. I found this recipe as I was flipping through Cooking Light and I knew we would like it. It originally called for fat-free milk and fat-free cream cheese but, because I like to keep it real around here, I never buy fat-free. Let's face it: full-fat just tastes better! Either way, the cream cheese makes the sauce extra creamy and good.
8 oz uncooked penne or rotini
1 lb ground sirloin
1 Tbsp olive oil
1 onion, diced
5 garlic cloves, minced
3/4 tsp salt
1 Tbsp flour
2 cups milk
14.5 oz can diced tomatoes, drained
8 oz cream cheese
3/4 cup shredded mozzarella cheese
Cook pasta according to package directions. Drain and set aside.
Cook beef until brown and crumbly. Drain and set aside.
Add olive oil to a large saucepan. Add onion and saute 4 minutes, stirring occasionally. Add garlic, saute 1 minute, stirring constantly. Add beef and add salt. Add flour, cooking 1 minute stirring constantly. Stir in milk, diced tomatoes, and cream cheese, stirring until smooth. Bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta. Pour mixture into a greased 9x13" baking dish. Sprinkle mozzarella cheese evenly over all. Bake at 350 degrees until cheese is melted, about 10-15 minutes.
source: recipe adapted from Cooking Light, October 2011