Ingredients
1
package (1 lb) small pasta shells
1
lb ground beef
1
medium onion, chopped (1/2 cup)
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup ketchup
1
tablespoon Worcestershire sauce
1
tablespoon butter
2
tablespoons Gold Medal™ all-purpose flour
1 1/2
cups milk
3
cups shredded reduced-fat Cheddar cheese (12 oz)
4
slices bacon, crisply cooked, crumbled
2
plum (Roma) tomatoes, thinly sliced
1 1/2
cups frozen potato nuggets
Shredded or grated Parmesan cheese, if desired
Preparation
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. In Dutch oven or 3-quart saucepan, cook and drain pasta as directed on package, using minimum cook time; return to Dutch oven.
Meanwhile, in large skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until onion is tender and beef is thoroughly cooked. Sprinkle with 1/4 teaspoon of the salt and the pepper. Remove from heat; stir in ketchup and Worcestershire sauce. Cover to keep warm.
In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk. Gradually add milk. Heat to simmering; cook 2 minutes, stirring constantly. Remove from heat; stir in Cheddar cheese and remaining 1/4 teaspoon salt. Pour cheese sauce over pasta in Dutch oven; stir to coat.
Spoon pasta mixture into casserole. Top with beef mixture; sprinkle with bacon. Arrange tomatoes and potato nuggets on top.
Bake uncovered 15 minutes or until potatoes are crisp. Sprinkle with Parmesan cheese.
