Name: Baked Pasta Casserole
Yield: 2 servings
Ingredients: 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)

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Ingredients

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)

Directions

Yield:
2 servings

Serving size:
1/2 of total recipe (without peperoncini)

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.

Calories: 282 calories, 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.