Baked Macaroni & Beef Casserole
This casserole can be assembled ahead and baked later; if it's
refrigerated,
increase baking time to 30 minutes.
Makes 4 servings
Ingredients
3 ounces elbow macaroni
8 ounces lean ground beef (10% or less fat)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup tomato sauce (no salt added)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
1 1/2 ounces skim-milk mozzarella cheese, grated
Preheat oven to 350° F. In large pot of boiling water, cook macaroni
8-10
minutes, until tender. Drain, discarding liquid; set aside. In large
nonstick
skillet, cook beef, stirring to break up meat, 4-5 minutes, until no
longer pink.
Remove from heat; set aside. Spray medium nonstick skillet with nonstick
cooking spray; heat. Add onion and bell pepper; cook over medium-high
heat,
stirring frequently, 5 minutes, until vegetables are softened. Add
tomato
sauce, parsley, basil, thyme, black pepper and reserved beef; cook,
stirring
frequently, 3 minutes, until heated through. Remove from heat. Add
cooked
macaroni to beef mixture; stir to combine. Transfer mixture to 1-quart
baking
dish; sprinkle evenly with cheese. Bake 20 minutes, until bubbling
and slightly browned on top.
SERVING  SIZE:  1 1/4 cups
POINTS:  5.5
SELECTIONS: 1 1/2 Vegetables, 2 Proteins, 1 Bread
PER SERVING: 238 Calories, 8 g Total Fat, 3 g Saturated Fat,
41 mg Cholesterol, 106 mg Sodium, 23 g Total Carbohydrate,
2 g Dietary Fiber, 18 g Protein, 87 mg Calcium