"I concocted this quick-and-easy recipe over 40 years ago as a new bride. It's still one of my favorites," shares Virginia Cherry of Salinas, California. "I never wonder what to fix for potluck dinners. This dish is always popular."
- 1 pound lean ground beef (90% lean)
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon pepper
- 8 ounces uncooked elbow macaroni
- 2 cups (16 ounces) fat-free cottage cheese
- 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter, melted
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.
- In a 13-in. x 9-in. baking dish coated with cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce.
- Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325° for 40-45 minutes. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Layered Macaroni Casserole in Light & Tasty October/November 2001, p17
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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