4th Of July Triple-layered Savory Casserole

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 2 tablespoons unsalted butter
• 1 medium leek, trimmed, rinsed, and cut in 1/4-inch slices ( and some green part)
• 1 medium green bell pepper, cored, seeded, and cut into 1/2-inch pieces (about 3/4 cup)
• 2 medium zucchini, trimmed and cut into 1/2-inch pieces (2 cups)
• 1 (10 ounce) package frozen leaf spinach, thawed and drained
• 1/8 teaspoon salt (to taste)
• 1/8 teaspoon fresh coarse ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 1 lb lean ground beef
• 1/2 cup beef stock
• 1/4 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/8 teaspoon salt (to taste)
• 1/8 teaspoon fresh coarse ground black pepper
• 6 ounces elbow macaroni (about 2-1/2 cups)
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk
• 6 ounces shredded sharp cheddar cheese (about 1-1/2 cups)
• 1/8 teaspoon pepper

Recipe

• 1 to make the vegetable layer: in a large skillet over moderate heat, melt the 2 tablespoons of butter. add the leek and saute for 2 to 3 minutes, or until softened. add the bell pepper and suate for 3 minutes more. add the zucchini and spinach and saute for 3 minutes more. season to taste with 1/8 teaspoons each of the salt and pepper. using a slotted spoon, transfer the mixture to a 2-1/2 quart casserole and set aside.
• 2 to make the meat layer: in a large skillet, heat the oil over moderate heat for 1 minute. add the onion and celery and saute for 5 minutes, or until the onion is translucent. add the beef and cook, stirring continuously, for 5 minutes, or until no pink color remains. stir in the stock, tomato paste, oregano, thyme, and basil. cook, uncovered, stirring occasionally, for 5 minutes. season to taste with the 1/8 teaspoon each of the salt and pepper. remove the pan from the heat. spoon the meat mixture evenly over the vegetable layer.
• 3 to make the macaroni-cheese layer: bring a large saucepan of water to a boil over high heat. cook the macaroni in the boiling water, or until al dente. drain well, rinse under cold running water, and drain again.
• 4 preheat the oven to 350*f. in a medium-size saucepan over moderate heat, melt the 2 tablespoons of butter. slowly add the flour and cook, stirring continuously, for 2 minutes, or until a pale straw color. gradually add the milk, stirring continuously, until the sauce is smooth. bring to a boil, reduce the heat to low, and simmer, uncovered, for 2 minutes, or until thickened slightly.
• 5 remove the pan from the heat and stir in 1-1/4 cups of the cheese. season to taste with the pepper. stir in the macaroni. spoon the macaroni mixture over the meat layer. sprinkle with the remaining 1/4 cup of cheese.
• 6 bake for 25 to 30 minutes, or until the top is golden and the layers are heated through. remove the casserole from the oven and serve immediately.