Olive oil
1 large onion, chopped
3 garlic cloves, minced
(or 3 good shakes of garlic salt)
1 red pepper, chopped
1 pound of ground beef
SEASONINGs (you KNOW what
my choice is!)
Large jar of Spaghetti
sauce (I make my own sauce, but this is an easy substitute.)
Dried red pepper flakes
Fresh
Cilantro-chopped
Pasta, cooked as per
instructions on the box (I use corkscrew.)
grated parmesan cheese
Saute the meat, onions and
peppers in olive oil with your favorite seasonings until the meat is browned
and the veggies are soft. Add the garlic and cook about 2 minutes
longer.
Add the spaghetti sauce /
Make your own and turn down the heat. Simmer for about 20 minutes. Begin to
boil the noodles and to make the Béchamel Sauce at this point. Add the chopped
cilantro right after you remove it from the heat.
Béchamel Sauce
5 TBSP butter
3 TBSP flour
2 cans condensed
milk
2 tsp nutmeg
2-3 shakes of Slap Ya
Mama
Melt the butter in a
saucepan and add the flour. Cook out the flour for a few minutes over low
heat, and then slowly add the condensed milk whisking it in. Continue to
whisk the mixture until thick. Add the nutmeg and season to taste.
Assembling your Baked Pasta
Place
the cooked spaghetti noodles in a LIGHTLY GREASED casserole dish (13x9) and mix
in the spaghetti sauce mixture and a third of the bechamel sauce. Mix
well and then top with the rest of the bechamel and 1 cup of grated parmesan
cheese.
Bake
in a pre-heated oven at 375 for 25 minutes until the cheese has melted.
Serve
with garlic bread and your family will LOOOOOVE you!
