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