Baked Macaroni Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Barilla Whole Wheat Elbow Macaroni1 lb extra lean ground beef1 cup chopped raw onion1 jar Bertolli Tomato & Basil sauce1 can Del Monte Petite Cut Diced Tomatoes
Boil and drain Whole Wheat elbows until al dente, do not over cook, they will absorb sauce while baking.
Spray pan with Olive Oil Pam and saute onion until translucent, add Ground Beef, breaking up any chunks, cook until no longer pink. Drain any
fat from pan (I push mixture to one side of pan and blot up fat with paper towel).
Add Sauce and Diced Tomatoes and simmer for
30 minutes.
Mix pasta into the sauce and bake for 45 minutes at 325 degrees or until starting to brown along sides and top.
Number of Servings: 8
Recipe submitted by SparkPeople user VMSGR110.
Spray pan with Olive Oil Pam and saute onion until translucent, add Ground Beef, breaking up any chunks, cook until no longer pink. Drain any
fat from pan (I push mixture to one side of pan and blot up fat with paper towel).
Add Sauce and Diced Tomatoes and simmer for
30 minutes.
Mix pasta into the sauce and bake for 45 minutes at 325 degrees or until starting to brown along sides and top.
Number of Servings: 8
Recipe submitted by SparkPeople user VMSGR110.
Nutritional Info Amount Per Serving
- Calories: 227.2
- Total Fat: 8.9 g
- Cholesterol: 31.8 mg
- Sodium: 297.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.9 g
- Protein: 12.6 g