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Italian Hot Dish

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers make it a favorite in our house. —Theresa Smith of Sheboygan, Wisconsin

4 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

1-1/2 cups uncooked small pasta shells
1 pound lean ground beef (90% lean)
1 cup sliced fresh mushrooms, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese, divided
4 teaspoons grated Parmesan cheese, divided

Directions

Cook pasta according to package directions. Meanwhile, in a large
nonstick skillet coated with cooking spray, cook the beef, 1/2 cup
mushrooms, onion and green pepper until meat is no longer pink;
drain. Stir in the tomato sauce, oregano, garlic powder, onion
powder and pepper. Bring to a boil. Reduce heat; cover and simmer
for 15 minutes.
Drain pasta; place in an 8-in. square baking dish coated with cooking
spray. Top with meat sauce and remaining mushrooms. Sprinkle with
1/4 cup mozzarella cheese and 2 teaspoons Parmesan cheese.
Cover and bake at 350° for 35 minutes. Uncover; sprinkle with

2 of 2

Italian Hot Dish (continued)

Directions (continued)

remaining cheeses. Bake 5-10 minutes longer or until heated through
and cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 serving equals 391 calories, 12 g fat (5 g saturated fat), 65 mg cholesterol, 663 mg sodium, 36 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.