Baked Penne with an Italian Twist

Two tablespoons of flour, three bunches of chopped spring onions

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1/2 cup of milk

Fettuccine rigate, 300 grams

Chop 150 grams of firm Parmesan cheese.

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600 grams of minced beef, one chopped onion, and two minced garlic cloves

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Tomatoes, cut and preserved in their own juice, 300 grams

Grated firm mozzarella cheese weighing 150 g

Adjust with salt and pepper, if desired.

The Ezoic Pathway:

To cook the pasta, boil a big pot of water that has been salted. Cook the penne rigate pasta until it reaches the al dente texture, as directed on the box. Reserve the drained liquid.

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Whip up the Cheddar Sauce:

While the pan is on medium heat, melt the butter. Saute the chopped spring onions until they are tender.

After adding the flour, continue cooking for another minute or two, or until a paste develops.

Add the milk little by little while whisking constantly until a thick sauce forms.

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After it has cooled a little, add the grated Parmesan and stir until melted and combined. Add black pepper and salt to taste. Remove off the table.

While the beef and tomatoes are cooking,:

A little amount of olive oil should be heated in a big pan over medium heat. Toss in the minced garlic and onion and cook until softened and slightly transparent.

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Break up the minced meat with a spoon before adding it to the skillet. Brown the meat and remove any pinkness from it.

Toss in the chopped tomatoes and liquid from the cans. To let the flavors combine, simmer the mixture for around 10 minutes. Add black pepper and salt to taste.

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Put the Plate Together:

Set the oven temperature to 180 degrees Celsius (360 degrees Fahrenheit). 

Put the cooked penne and beef/tomato mixture in a large basin and toss to incorporate. Thoroughly combine.

Place half of the pasta mixture into a baking dish that has been buttered. Before topping the spaghetti with shredded mozzarella cheese, spoon half of the cheese sauce over it.

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Top with the rest of the pasta mixture, then drizzle with the leftover cheese sauce. Sprinkle with the remaining shredded mozzarella cheese to complete.

Cook: After preheating the oven, bake the dish for 25 to 30 minutes, or until the cheese begins to bubble and become brown.

Serve immediately after taking out of the oven; let to cool slightly before cutting into it. Accompany this baked penne with a crisp salad and some garlic bread for a flavorful Italian meal.

Ezoic 20 minutes for prep, 40 minutes for cooking, and 60 minutes for the whole thing

Servings: 6 | Calories: 600 per serving

Recommended Serving Sizes:

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For a whole Italian dinner, serve with garlic bread and a side of a crisp green salad.

To bring out the full taste, try it with a glass of red wine like Sangiovese or Chianti.

For an extra splash of color and zest, add with some chopped fresh parsley or basil.

Tips for Making Ezoic Food:

Spend your money on good mozzarella and Parmesan cheese if you want flawless outcomes.

The pasta will cook further in the oven, so cook it al dente.

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For simpler serving, set the layers of cooked penne by letting it sit for a few minutes after baking.

Health Advantages:

The minced beef and cheeses in this recipe give protein, the pasta carbs, and the tomatoes and spring onions vitamins that everyone needs.

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As long as it's part of a healthy diet, it's a fulfilling supper.

Nutritional Details:

Meat, dairy, and gluten are all present. You may make it vegetarian by using a meatless meat replacement or adding more veggies for the minced beef.

Ezoic Holding:

Refrigerate any leftovers for up to three days if stored in an airtight container.

To warm thoroughly, return to the oven or microwave set to 180°C (360°F).

Why This Recipe Is Sure to Be a Hit:

Crafted with Ease: Uncomplicated Process and Speedy Preparation.

A Rich and Creamy Topper: A blend of Parmesan and mozzarella cheeses makes for a deliciously cheesy topping.

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Warm and Inviting: You won't ever have a better sup