Saturday, November 17, 2012

Macaroni Casserole (light)


  • 1 pound lean ground beef (95% lean)
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 8 ounces uncooked elbow macaroni
  • 2 cups (16 ounces) fat-free cottage cheese
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  •  
  • TOPPING:
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese


  • 1 tablespoon butter, melted 



  • 1.In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. 

    2. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.

    3. In a 13-in. x 9-in. baking dish coated with cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325° for 40-45 minutes. Let stand for 10 minutes before serving. 

     
    Nutritional Analysis: One serving (1 cup) equals 379 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 978 mg sodium, 40 g carbohydrate, 4 g fiber, 31 g protein. Yield: 8 servings.


  • * I thought that this was a great alternative to lasagna. You could easily use whole wheat macaroni and it would taste just as great. Everyone loved it.And the leftovers were great also I give it a 4 1/2

  • 1 comment:

    1. Hi there. The current Food on Friday is all about pasta and noodles! There is already a great collection of dishes but it would be great if you linked this in. This is the link . Have a good week.

      ReplyDelete

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