2 teaspoons olive oil
1 onion chopped
2 galic 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 (I used whole wheat elbows)
2 cups marinara sauce (I used Prego New Light Smart Tomato Sauce)
1/4 cup chopped fresh parsley
3/4 cup shredded reduced-fat Monterey Jack cheese
1 onion chopped
2 galic 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 (I used whole wheat elbows)
2 cups marinara sauce (I used Prego New Light Smart Tomato Sauce)
1/4 cup chopped fresh parsley
3/4 cup shredded reduced-fat Monterey Jack cheese
Preheat oven to 375 degrees.
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 pasta, marinara sauce, 1/2 cup Monterey Jack Cheese and the parsley into the 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.
Serves 6. 8 Smart Points per 1 cup serving. (298 calories, 8 grams of fat, 35 grams carbohydrates, 5 grams fiber and 22 grams protein.)
