Baked Penne with Veal

Yield

12 servings (serving size: 6 servings per baking dish)

Ingredients

• 1 pound ground veal
• Vegetable cooking spray
• 4 cups chopped onion
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cloves
• 4 garlic cloves, minced
• 3 (14.5-ounce) cans diced tomatoes, undrained
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 3 cups 1% low-fat milk
• 1 1/2 cups egg substitute
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 cups hot cooked penne (about 12 ounces uncooked pasta)
• 1/2 cup (2 ounces) grated fresh Romano cheese
• 1/4 teaspoon ground cinnamon

Preparation

Cook veal in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander; set aside.

Coat skillet with cooking spray, and place over medium-high heat until hot. Add onion; sauté 10 minutes. Add 1 teaspoon salt and next 6 ingredients (1 teaspoon salt through tomatoes); bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Return veal to skillet; simmer an additional 10 minutes. Set veal mixture aside.

Melt the margarine in a medium saucepan over medium heat. Add flour, stirring constantly with a wire whisk until blended. Gradually add milk, stirring constantly. Bring to a boil; reduce heat, and simmer 10 minutes or until slightly thickened, stirring constantly. Remove from heat; set aside.

Place egg substitute in a medium bowl; beat at high speed of a mixer until doubled in volume. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper.

Preheat oven to 350°. Combine veal mixture and pasta in a large bowl, stir well. Divide veal mixture evenly between 2 (11 x 7-inch) baking dishes coated with cooking spray. Pour sauce evenly over each dish of veal mixture (poke with a fork in several places to allow the sauce to run to the bottom of the dish). Combine cheese and 1/4 teaspoon cinnamon; stir well, and sprinkle evenly over each dish of veal mixture. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 15 minutes before serving.

Nutritional Information

Calories:

276 (36% from fat)

Fat:

10.9g (sat 2.9g,mono 3.3g,poly 1.1g)

Protein:

18.9g

Carbohydrate:

33.7g

Fiber:

2.7g

Cholesterol:

38mg

Iron:

2.7mg

Sodium:

615mg

Calcium:

196mg