Quick Pastitsio

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.

Quick Pastitsio
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