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“I won't promise you "Fast and Easy" With this one. It's a little more work than most but It's oh so worth the effort. It's called "Creamy" Due to the fact that there is a made from scratch cream sauce added instead of Ricotta Cheese. I am NOT a fan of Ricotta cheese so I think this version is a nice alternative. It's great served with a beautiful ceasar salad and a basket of sliced crusty bread. Yum!! This is truly delicious!”

Ingredients Nutrition


  1. In a large skillet over medium heat, add 1 tablespoons Olive oil and onions and saute 5 minutes or until tender.
  2. Add beef and brown.
  3. Meanwhile, In a large pot or dutch oven, cook pasta ala dente and drain well.
  4. Brown beef until it's no longer pink and drain off fat.
  5. In the same skillet, add to beef and onions, 1/2 teaspoons salt, garlic, pasta sauce, tomatoes, and tomato sauce.
  6. Stir to blend, Then set aside.
  7. In a heavy saucepan, melt butter over low heat, add flour and whisk constantly until smooth and well blended or about 1 minute, gradually add milk and simmer over medium heat, stirring constantly, until mixture bubbles and thickens.
  8. Remove from heat and stir in parmesan cheese and remaining 1/4 tsp salt and pepper.
  9. Pour beef mixture and milk mixture into dutch oven with noodles and mix until well blended.
  10. Transfer entire mixture to a large, buttered, baking dish or nonstick lasagne pan, top with shredded mozzarella cheese and bake at 350' for 20-25 minutes or until mixture is heated through and bubbly and cheese is melted and becoming crusty.
  11. ** sometimes I add 1/2 the cheese to beef mixture and then top with the other half.
  12. Let stand approximately 5-10 minutes, and serve.

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