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| INGREDIENTS |
| 8 oz |
dried penne pasta |
| 1 can (14 oz |
) low sodium whole Italian style tomatoes, undrained |
| ½ can (6 oz) |
low sodium tomato paste |
| ¼ c |
dry red wine (or substitute low sodium tomato juice) |
| ½ tsp |
sugar |
| ½ tsp |
dried oregano |
| ¼ tsp |
black pepper |
| 1 lb |
lean ground beef |
| ¼ c |
chopped onion |
| ¼ c |
sliced pitted black olives |
| ½ c |
shredded reduced fat Mozzarella cheese |
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| RECIPE |
- Preheat oven to 375ºF.
- Cook pasta according to package directions, drain well, and set aside.
- Toss pasta with ½ tablespoon olive oil to keep it from sticking.
- While pasta is cooking, in a blender or food processor, process undrained tomatoes, tomato paste, wine or juice, sugar, oregano, and pepper until smooth.
- In a large skillet, cook ground beef until brown, crumble and drain off fat.
- Return beef to skillet and add pureed tomato mixture. Bring to a boil.
- Reduce heat. Cover and simmer for 10 minutes.
- Stir in pasta and olives.
- Divide mixture among 6 individual ramekins or one large 2 quart casserole sprayed with cooking spray.
- Bake covered for 15 minutes for individual ramekins or 30 minutes for casserole.
- Remove cover, sprinkle with cheese and bake uncovered for 5 more minutes or until cheese is melted.
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| SERVING SUGGESTION |
SERVING SIZE:
1 ramekin
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
339 |
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| Total Fat |
11 g |
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| Sodium |
349 mg |
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| Total Carbohydrates |
33 g |
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| Fiber |
3 g |
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| Protein |
24 g |
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