Baked Macaroni & Beef Casserole
This casserole can be assembled ahead and baked later;
if it's refrigerated, increase baking time to 30 minutes.
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 SIZE: 1 1/4 cups
POINTS: 6 (5)
PER SERVING: 238 Calories, 8 g Total Fat,
3 g Saturated Fat, 106 mg Sodium, 23 g Total Carbohydrate,
2 g Dietary Fiber, 18 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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