Baked Macaroni Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Baked Macaroni Casserole calories by ingredient
Introduction
Excellent side dish (can be eaten hot or cold).Grated cheese and/or salt & pepper.added when served as desired. Excellent side dish (can be eaten hot or cold).
Grated cheese and/or salt & pepper.added when served as desired.
Number of Servings: 8
Ingredients
-
Barilla Whole Wheat Elbow Macaroni
1 lb extra lean ground beef
1 cup chopped raw onion
1 jar Bertolli Tomato & Basil sauce
1 can Del Monte Petite Cut Diced Tomatoes
Directions
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.
