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 Baked Pasta Casserole
Makes 2 servings
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Ingredients
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1-1/2
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cups (3 ounces) uncooked wagon wheel or rotelle pasta
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3
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ounces 95% lean ground beef
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2
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tablespoons chopped onion
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2
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tablespoons chopped green bell pepper
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1
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clove garlic, minced
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1/2
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cup fat-free spaghetti sauce
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Dash black pepper
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2
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tablespoons shredded Italian-style mozzarella and Parmesan cheese blend
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Peperoncini (optional)
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1. Preheat oven to 350°F. Cook pasta according to package directions, omitting salt; drain. Return pasta to saucepan.
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2. Meanwhile, heat medium nonstick skillet over medium-high heat. Add beef, onion, bell pepper and garlic; cook and stir 3 to 4 minutes or until beef is no longer pink and vegetables are crisp-tender. Drain.
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3. Add beef mixture, spaghetti sauce and black pepper to pasta in saucepan; mix well. Spoon mixture into 1-quart baking dish. Sprinkle with cheese.
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4. Bake 15 minutes or until heated through. Serve with peperoncini, if desired.
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Note
To make ahead, assemble casserole as directed above through step 3. Cover and refrigerate several hours or overnight. Bake, uncovered, in preheated 350°F oven 30 minutes or until heated through.
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©Publications International, Ltd.
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Nutrients per Serving
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(1/2 of total recipe (without peperoncini))
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Calories
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282
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Calories from Fat
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23 %
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Total Fat
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7 g
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Saturated Fat
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3 g
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Cholesterol
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31 mg
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Carbohydrate
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37 g
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Fiber
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3 g
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Protein
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16 g
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Sodium
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368 mg
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Dietary exchanges
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2 Starch
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2 Vegetable
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1 Meat
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1 Fat
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Printed
from diabeticcooking.com
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