Baked Macaroni and Beef Casserole

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Category : Meat

Recipe : Baked Macaroni and Beef Casserole

This casserole can be assembled ahead and baked later; if it's refrigerated,
increase baking time to 30 minutes.

Makes 4 servings

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 350o 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 (1 1/4 CUPS) PROVIDES: 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 .