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Macaroni & Beef Casserole Recipe


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     Macaroni & Beef Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   4
  Merlot or Pinot Noir

3 ounces whole wheat macaroni
8 ounces lean ground beef (10% or less fat)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup tomato sauce or petite diced tomatoes w/liquid
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
2 tsp. minced garlic
1 1/2 ounces skim-milk mozzarella cheese, grated

Preheat oven to 350o F. In large pot of boiling water, cook macaroni 8-10 minutes, until tender. Drain, discarding liquid; set aside.
Spray large nonstick skillet with nonstick cooking spray; heat. Add onion and bell pepper; cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add beef, stirring to break up meat, until no longer pink.
Add tomato sauce, basil, black pepper; cook, stirring frequently, 3 minutes, until heated through. Remove from heat. Add cooked macaroni to beef mixture; stir to combine. Transfer mixture to 1-quart baking dish; sprinkle evenly with cheese. Bake 20 minutes, until bubbling and slightly browned on top.
SERVING SIZE: 1 1/4 cups ---- WW POINTS: 5.5 ---- SELECTIONS: 1 1/2 Vegetables, 2 Proteins, 1 Bread --- PER SERVING: 230 Calories,---- 8 g Total Fat,---- 3 g Saturated Fat, ---- 41 mg Cholesterol, ---- 106 mg Sodium, ---- 23 g Total Carbohydrate, ---- 9 g Dietary Fiber, ---- 18 g Protein, ---- 87 mg Calcium

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