Swedish Meatballs & Pasta Casserole - cooking recipe

Ingredients

16 ounces fusilli or 16 ounces spaghetti
1 lb ground beef
1 small onion, minced
1 large egg
1/2 cup dried breadcrumbs
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
3 tablespoons olive oil
1/4 cup all-purpose flour
1 1/2 teaspoons dry mustard
2 (14 1/2 ounce) cans beef broth
2 cups milk
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
cheese
1 tablespoon chopped parsley

Preparation

Cook fusilli as label directs; drain.
Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs.
In a 12 inch skillet over medium high heat, in hot oil, cook meatballs until browned on all sides, removing meatballs to a shallow 3 quart casserole as they brown. When all meatballs are browned, add fusilli; toss to mix well. Set aside.
Into drippings in skillet over medium heat, stir flour and mustard; cook 1 minute. Gradually stir in beef broth and milk; cook until sauce boils and thickens, stirring constantly. Stir in grated parmesan cheese.
Pour sauce evenly over meatball mixture; cover and bake 20 minutes or until sauce is hot and bubbly and the meatballs are cooked through. Garnish with parsley.