Cheesy Pasta Bolognese

11 Jan

Cheesy Pasta Bolognese

Cheesy Pasta Bolognese
This is a total comfort food.  I try to lighten up the dish by using light ingredients for my grandpa’s diet. Instead of using heavy cream in the cheese sauce I use skim milk. The sauce is still delicious, but it is much lighter. And instead of regular bacon I use turkey bacon. Hope you enjoy!


4 Carrots
1 medium onion
4 stalks of celery
1 garlic clove
1 carton of button mushrooms (any kind you like really)
1 14 oz  Can of diced Italian style tomatoes
1 lb lean ground beef
.5 lb  cooked  chopped bacon (I use turkey bacon)
about half a box of dried penne pasta
2 tbsp butter or margarine
2 tbsp flour
1 cup skim milk
1.5 lb block of  light/skim mozzarella, chopped into bite size pieces
2 tbsp grated/shredded Parmesan

Preheat oven to 350 degrees.

Chop carrots, onion, celery and mushrooms to bite size pieces. Mince garlic. Sautee carrots, onion, celery, mushrooms and garlic in a pan until soft and onions are translucent. Reserve for later.

Bring a pot of salted water to boil and add the penne. Follow the instructions on the pasta box. Drain and set aside for later.

Brown ground beef and drain excess grease. Add cooked vegetables, tomatoes in canning liquid, and bring to a slight simmer. Reduce heat and stir in chopped bacon.

In a separate pan melt butter. Add the flour and stir for a few minutes just to cook out the flour flavor. Gradually add the milk stirring with a whisk. Bring the liquid mixture up to a light simmer. Add the mozzarella and parmesan, stirring continually until the sauce becomes smooth and thick.

Spread the meat and vegetable mixture  in a 9×13 glass pan. Layer the pasta on top of the meat mixture. Pour the cheese sauce over the pasta.

Bake in a 350 degree oven for about 15 minutes or until the cheese becomes bubbly and slightly browned.


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