Shelly's Recipe

BAKED MACARONI & BEEF CASSEROLE

Category: Casseroles - Beef

3 oz elbow macaroni
8 oz lean ground beef (10% or less fat)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup tomato sauce (no salt added)
1/4 cup minced fresh flat-leaf parsley
1/4 tsp dried basil
1/4 tsp dried thyme leaves
1/4 tsp freshly ground black pepper
1 1/2 oz skim-milk mozzarella cheese, grated

Preheat oven to 350. In large pot of boiling water, cook macaroni 8-10 minutes, until tender. Drain, discarding liquid; set aside.

In large nonstick skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat; set aside.

Spray medium 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 tomato sauce, parsley, basil, thyme, black pepper and reserved beef; 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.