This low fat baked macaroni and beef casserole is one of those great low fat dinners you can put together with ingredients you normally have in your shelf...
... if you don't normally have this type of ingredients in your shelf, you may want to pay a bit of attention at your grocery list. It may be that you are not buying what you're supposed to!
To be fair, it takes about an hour to complete this low fat pasta recipe, so I choose a Saturday evening to cook it for the whole family whenever I don't feel "creative" in the kitchen.
90 g (3 oz) elbow macaroni
220 g (8 oz) lean ground beef
1/2 cup onion, chopped
1/2 cup red capsicum (red pepper), chopped
1 cup of tomato sauce
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground black pepper
40 g (1 1/2 oz) low fat grated mozzarella cheese
This is what you do:
Get your oven going, and preheat it to 350 F (180 C).
Next, cook the macaroni for about 10 minutes in a large pot of boiling water, and drain.
Now spray a non-stick frying pan with cannola oil, and cook the beef for about 5 minutes, stiring constantly till the meat goes brown. Drain the fat (if any). Set aside on a large dish.
Spray the non-stick pan again with cannola oil, and saute the chopped onion and capsicum over mid heat. Stir every now and then till the veggies go tender.
Now add the tomato sauce, thyme, black pepper and the beef, and continue stirring frequently for about 3 minutes or so.
Combine the macaroni with the sauce, and then remove from the heat
Wait... it's not over yet!
Put the combined macaroni and beef sauce into a ovenproof baking tray and sprikle with low fat grated cheddar cheese. Bake for about 20 minutes, and remove from the oven. Let it cool down a bit, and serve warm.
Source: Weight Watchers New 365 Day Menu Cookbook