Red and White Baked Pasta

  • Servings: 12
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 pound elbow pasta
  • 5 sheets uncooked lasagna pasta
  • 1 pound ground beef (the leaner the better for this recipe)
  • 5 cups (40 oz.) tomato Sauce
  • 1 teaspoon dried oregano
  • 6 oz (about 1 1/2 cups) grated yellow cheddar
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 3 Cups milk
  • 12 oz (about 3 cups) white cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 8 oz (about 2 cups) Mozzarella cheese, shredded
  • 1 cup panko bread crumbs


1 .Preheat oven to 350 degrees.

2. Cook pasta per instructions on box to al dente.

3. In a large sauté pan on medium heat, brown the 1 pound of ground beef and drain to remove excess fat. Place the meat in the pan along with the tomato sauce and oregano. Cook for 5 to 6 minutes, until heated through. Remove from the heat and stir in cheese until melted. Take half of the pasta and mix it thoroughly with the red sauce.

4. Spread the tomato-meat-pasta mixture in the bottom of a 10" x 13" baking dish. Top with 5 uncooked lasagna pasta sheets.

5. In another large sauté pan on medium heat, melt the butter. Add the flour and cook for 2 minutes. Slowly add the 3 cups of milk and bring to a boil, stirring constantly with a whisk. Reduce heat to low and simmer cook for 5-6 minutes. Remove from the heat and stir in the 12 oz of white cheddar cheese, salt, & pepper. Add the remaining pasta and mix it thoroughly with the white sauce. Place the mixture on top of the lasagna and spread evenly.

6. Top with mozzarella cheese and panko bread crumbs.

7. Bake uncovered for 1 hour. Let it rest for 10 minutes before cutting and serving.
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