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    Baked Macaroni & Beef Casserole


    Source of Recipe


    *

    Recipe Introduction


    ww points----4 pts per serving 1 1/4 c.

    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

    Recipe



    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.

 

 

 


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