Cheese, Beef & Noodle Casserole

7 points per serving
Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    teaspoons olive oil

  • 1

    onion, chopped

  • 2

    garlic cloves, minced

  • 1/4

    teaspoon red pepper flakes

  • 3/4

    pound ground lean beef (7% fat or less)

  • 4

    cups hot cooked whole wheat penne

  • 2

    cups fat-free marinara sauce

  • 1/4

    cup chopped fresh parsley

  • 3/4

    cup shredded reduced-fat Monterey Jack cheese

Directions

Preheat oven to 375°F. Heat oil in 2-quart flameproof casserole dish over medium heat. Add onion, garlic, and pepper flakes; cook, stirring, until onion is softened, about 5 minutes. Add beef and cook, breaking it apart with spoon, until browned, about 10 minutes. Stir penne, marinara sauce, 1/2 cup of Monterey Jack, and the parsley into beef mixture and spread evenly; sprinkle with remaining 1/4 cup cheese. Transfer casserole to oven and bake until cheese is melted and filling is bubbly around edge, about 20 minutes. Healthy Extra Start your meal off with a torn escarole salad dressed with lemon juice and sprinkled with thinly sliced radishes and the radish tops, chopped, if attached. The tops make a tasty addition to almost any salad. PER SERVING (about 1 cup): 298 Cal, 8 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 42 mg Choi, 473 mg Sod, 35 g Garb, 2 g Sugar, 5 g Fib, 22 g Prot, 256 mg Calc.

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