Baked macaroni with red sauce
Try this alternative to lasagna. It uses whole-wheat pasta, lean ground beef and Parmesan.
Nutrition Facts
Serving Size: About 1 cup
Calories: 269
Serving size
About 1 cup
Calories
269
Monounsaturated fat
3 g
Saturated fat
3 g
Total fat
9 g
Sodium
125 mg
Cholesterol
32 mg
Dietary fiber
4 g
Protein
15 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 6)
- 1/2 pound extra-lean ground beef
- 1 small onion, diced (about 1/2 cup)
- 1 box (7 ounces) whole-wheat elbow macaroni
- 1 jar (15 ounces) reduced-sodium spaghetti sauce
- 6 tablespoons Parmesan cheese
Directions
Heat the oven to 350 F. Lightly coat a baking dish with cooking spray.
In a nonstick frying pan, cook ground beef and onion until the meat is browned and the onion is translucent. Drain well and set aside.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente, 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
Add the cooked pasta and spaghetti sauce to the meat and onions. Stir to mix evenly. Spoon the mixture into the prepared baking dish. Bake until bubbly, about 25 to 35 minutes.
Divide the macaroni among individual plates. Sprinkle each with 1 tablespoon Parmesan cheese. Serve immediately.
