1. Preheat oven to 350 Fahrenheit. 2. In large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring, until golden brown, about 7 minutes. 3. Add beef substitute, chopping into small bits. Cook until browned, about 5 minutes. 4. Add tomato sauce, red wine and spice, stirring to mix. 5. Simmer, uncovered, until the excess moisture has evaporated, about 7 minutes. Season with salt and pepper and set aside. 6. Meanwhile, cook the pasta according to package directions, drain and set aside. 7. In large saucepan, bring milk to a boil over high heat, then reduce heat to medium. 8. Dissolve the cornstarch in water, then add to milk in a thin stream, whisking constantly to avoid lumps. 9. Cook, whisking, until mixture has returned to a boil and is thickened, 2-3 minutes. Remove pan from heat and stir in 3/4 cup of the cheese. 10. In separate bowl, beat eggs until light and very frothy. Add to cheese sauce in a thin stream, whisking constantly. Add salt and pepper to taste and combine with cooked pasta in a large bowl. 11. Lightly oil an 11x15x2 inch casserole dish. Spoon in half the pasta/cheese mixture. Top with meat substitute mixture, then with remaining pasta/cheese mixture. Sprinkle with remaining 1/4 cup cheese. 12. Bake until casserole is golden brown and bubbling, about 40 minutes. Let cool for a few minutes before slicing and serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
