Creamy Baked Beefaroni (Light)

• 1 lb penne
• MEAT SAUCE
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 12 ounces lean ground beef
• 1 teaspoon crushed red pepper flakes
• 1 3/4 cups pasta sauce
• 1/2 cup chicken stock
• CHEESE SAUCE
• 1/4 cup all-purpose flour
• 2 cups 2% low-fat milk
• 1 1/2 cups chicken stock
• 1 cup shredded low-fat cheddar cheese
• TOPPING
• 1/2 cup shredded lowfat mozzarella cheese
• 2 tablespoons grated parmesan cheese

1. Preheat oven to 450u0b0F Spray a 13x9-inch glass baking dish with cooking spray.
2. In a large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm. Drain.
3. To make meat sauce: In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 4 minutes or until softened. Stir in beef; cook, stirring to break up meat, for 4 minutes, or until no longer pink. Stir in tomato sauce and stock. Cover and cook for 10 minutes or until thickened. Set aside.
4. To make cheese sauce: In a nonstick saucepan, whisk together flour, milk, and stock until flour dissolves. Place over medium heat; simmer until mixture begins to boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes, or until thickened. Stir in Cheddar. Remove from heat. Stir cheese sauce into meat sauce.
5. Toss pasta with sauce. Pour into prepared baking dish. Sprinkle with mozzarella and Parmesan.
6. Bake in centre of oven for 10 minutes or until bubbly.

penne, meat sauce, vegetable oil, onion, garlic, lean ground beef, red pepper, pasta sauce, chicken stock, cheese sauce, flour, milk, chicken stock, cheddar cheese, topping, shredded lowfat mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/creamy-baked-beefaroni-light-165563 (may not work)