Makes 2 servings
|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 spaghetti sauce|
|Dash black pepper|
|2||tablespoons shredded Italian-style mozzarella and Parmesan cheese blend|
- 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, spaghetti 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.
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.
|Serving Size:||1/2 of total recipe (without peperoncini)|
|Saturated Fat||3 g|
|Total Fat||7 g|
|Calories from Fat||23 %|
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