- 1 1/2 cups (3 ounces) uncooked wagon wheel or rotelle pasta
- 3 ounces 95% lean ground beef
- 2 tablespoons chopped onion
- 2 tablespoons chopped green bell pepper
- 1 clove garlic, minced
- 1/2 cup fat-free pasta sauce
- Dash black pepper
- 2 tablespoons shredded Italian-style mozzarella and Parmesan cheese blend
- Peperoncini (optional)
Preheat oven to 350°F. Cook pasta according to package directions, omitting salt. Drain; return pasta to saucepan.
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.
Add beef mixture, pasta sauce and black pepper to pasta in saucepan; mix well. Spoon mixture into 1-quart baking dish. Sprinkle with cheese.
Bake 15 minutes or until heated through. Serve with peperoncini, if desired.
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.
Yield: 2 servings. Serving size: 1/2 of total recipe (without peperoncini).
Nutrition Facts Per Serving:
Calories: 282, Carbohydrates: 37 g, Protein: 16 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 31 mg, Sodium: 368 mg, Fiber: 3 g
Exchanges per serving: 2 Bread/Starch, 1 Fat, 2 Vegetable, 1 Meat.
Copyright Diabetic Cooking.