Nutrition Facts

  • One serving:
  • Calories:
  • 391
  • Fat:
  • 12 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 65 mg
  • Sodium:
  • 663 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 3 g
  • Protein:
  • 33 g
  • Diabetic Exch:
  • 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

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

SERVINGS

4

CATEGORY

Lower Fat

METHOD

Baked

PREP

30 min.

COOK

40 min.

TOTAL

70 min.

INGREDIENTS

  • 1-1/2 cups uncooked small pasta shells
  • 1 pound lean ground beef
  • 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 and 2 teaspoons Parmesan.
    Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008