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    Baked Macaroni Casserole *

    Source of Recipe

    Unknown

    List of 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 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: 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

    Recipe


 

 

 


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