BEEF & PASTA PIE

This week is for a great casserole that looks good for potlucks or company.

BEEF AND PASTA PIE

3/4 pound mini penne pasta or elbows
3/4 pound ground beef
3/4 pound ground pork
1 medium Vidalia onion, chopped
2 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon Italian seasoning
1 large can Rotel tomatoes with green chiles, drained
basic sauce (see recipe below)
4 eggs + the white from the sauce recipe below
1 package frozen broccoli florets, chopped small
1 cup sharp cheddar cheese

• Preheat oven to 350 degrees.
• Prepare pasta according to the package directions.
• Saute meat, onion and garlic.
• Drain off fat.
• Add tomatoes, broccoli and seasonings.
• Heat through. Add cheese and set aside.
• Set aside.
• Prepare sauce (recipe below).
• In a large mixing bowl combine the sauce and pasta until well blended.
• Spray a spring form pan with PURE.
• Put 1/2 of the pasta mix in the pan and form a 'crust' along the bottom and up the sides similar to what you would a cheesecake.
• Top with the meat mixture.
• Finish with the remaining past mix.
• Bake covered with foil for 45 minutes.
• Remove foil and bake another 15 minutes.
• Bake on a cookie sheet just in case!
• Run a knife around the edge before removing the sides.

SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Monterey Jack cheese

• Melt butter in a saucepan.
• Add garlic and saute until fragrant.
• Gradually add heavy cream, stirring constantly until thickens a bit.
• Stir in salt, pepper and grated cheese and stir constantly until melted.
• Whisk in egg quickly and heat through.