Italian Beef and Pasta Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
ground beef -- extra lean |
|
1/2 |
pound |
Italian sausage |
|
16 |
ounces |
no salt added tomato sauce |
|
6 |
ounces |
no salt added tomato paste |
|
1 |
cup |
red wine |
|
1 |
medium |
onion -- chopped |
|
2 |
cloves |
garlic -- minced |
|
1 1/2 |
teaspoons |
Italian seasoning |
|
8 |
ounces |
elbow macaroni -- cooked and drained |
|
1 |
cup |
mozzarella cheese -- part skim milk -- shredded |
|
1/2 |
cup |
parmesan cheese -- grated |
| Cook onions, garlic, sausage, and ground beef until the beef and sausage are no longer pink. Drain. |
| Add tomato sauce, tomato paste, wine, and Italian seasoning. Mix well. Cover and simmer for 1 hour. |
| Cook macaroni according to directions and drain. Add to sauce mixture. Pour into a 9x13 inch pan. Top with mozzarella and Parmesan cheese. Let set for a few minutes until cheese starts to melt. Makes 8 servings. |
| Per Serving: 476 Calories; 23g Fat (45.8% calories from fat); 27g Protein; 35g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 479mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat. |