This is fast, easy, rich, and comforting. Perfect after a long day at work!
Three Cheese Garlic Pasta Bake
1 lb ground beef
1 medium onion, chopped
1 lb gluten free pasta – macaroni, spirals, or penne work nicely
2 cups milk
4 cloves garlic, minced
1/8 tsp nutmeg
2 Tbsp cornstarch
2 Tbsp cold water
3 cups grated cheese – I used 2 cups mozzarella and 1 cup smoked Gouda, but any will do
salt to taste
Preheat your oven to 350 degrees.
Fill a large pot with water for the pasta, cover, and bring to a boil. While the water is heating, brown the ground beef in a skillet. Drain off the excess fat, and add the onion to the skillet. Continue to cook until onion is tender, then set aside. When the water for the pasta boils, cook according to directions on package, being careful not to overcook. While the pasta is cooking, put milk and garlic in a small saucepan and bring to a simmer, but don’t boil. Mix the cornstarch and cold water in a small bowl until combined. While stirring the milk constantly, slowly pour the cornstarch mixture into the pan. You may need to repeat this step to obtain your desired thickness. Add the nutmeg to the sauce, salt to taste, and remove the pan from the burner.
Place half of the cooked pasta in the bottom of a 13” X 9” greased baking dish. Pour half the sauce evenly over the pasta. Spread all of the beef and onion mixture over the pasta and sauce. Sprinkle half the shredded cheese over the beef. Layer the rest of the pasta, sauce and cheese, in that order. Top with fresh grated Parmesan. Place in the oven until the cheese is bubbly and brown.
Serve with more Parmesan cheese, if desired.