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.
Copyright Diabetic Cooking.