Italian Hot Dish
Aug 16, 2008 16:31:34 GMT -8
Post by carol on Aug 16, 2008 16:31:34 GMT -8
Italian Hot Dish
From Light & Tasty
My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers make it a favorite in our house. —Theresa Smith of Sheboygan, Wisconsin
SERVINGS
4
CATEGORY
Lower Fat
METHOD
Baked
PREP
30 min.
COOK
40 min.
TOTAL
70 min.
INGREDIENTS
* 1-1/2 cups uncooked small pasta shells
* 1 pound lean ground beef
* 1 cup sliced fresh mushrooms, divided
* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 1 can (15 ounces) tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon pepper
* 1/2 cup shredded part-skim mozzarella cheese, divided
* 4 teaspoons grated Parmesan cheese, divided
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Drain pasta; place in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella and 2 teaspoons Parmesan.
Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
Yield: 4 servings.
* One serving:
*
* Calories:
* 391
* Fat:
* 12 g
* Saturated Fat:
* 5 g
* Cholesterol:
* 65 mg
* Sodium:
* 663 mg
* Carbohydrate:
* 36 g
* Fiber:
* 3 g
* Protein:
* 33 g
* Diabetic Exch:
* 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
WW Points: 8 for a hearty serving
Printed from tasteofhome.com Aug 16, 2008
Okay, my ratings for above recipe....as is, I rate it 8 out of 10 but with a couple of minor adjustments, it would go up to a 10.
First...there is too much ground beef for our liking....I think 1/2 lb. would be plenty & it would lower the fat content & the Points.
Second: it needs a little more zing in the sauce. Definitely salt...there is none in the recipe. A few red pepper flakes might add the zing.
But, my guys gave it a Thumbs UP! I need my Syd here...she really gives honest reviews.
I will make this again!.......Carol
From Light & Tasty
My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers make it a favorite in our house. —Theresa Smith of Sheboygan, Wisconsin
SERVINGS
4
CATEGORY
Lower Fat
METHOD
Baked
PREP
30 min.
COOK
40 min.
TOTAL
70 min.
INGREDIENTS
* 1-1/2 cups uncooked small pasta shells
* 1 pound lean ground beef
* 1 cup sliced fresh mushrooms, divided
* 1/2 cup chopped onion
* 1/2 cup chopped green pepper
* 1 can (15 ounces) tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/8 teaspoon pepper
* 1/2 cup shredded part-skim mozzarella cheese, divided
* 4 teaspoons grated Parmesan cheese, divided
DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the beef, 1/2 cup mushrooms, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, oregano, garlic powder, onion powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Drain pasta; place in an 8-in. square baking dish coated with cooking spray. Top with meat sauce and remaining mushrooms. Sprinkle with 1/4 cup mozzarella and 2 teaspoons Parmesan.
Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
Yield: 4 servings.
* One serving:
*
* Calories:
* 391
* Fat:
* 12 g
* Saturated Fat:
* 5 g
* Cholesterol:
* 65 mg
* Sodium:
* 663 mg
* Carbohydrate:
* 36 g
* Fiber:
* 3 g
* Protein:
* 33 g
* Diabetic Exch:
* 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
WW Points: 8 for a hearty serving
Printed from tasteofhome.com Aug 16, 2008
Okay, my ratings for above recipe....as is, I rate it 8 out of 10 but with a couple of minor adjustments, it would go up to a 10.
First...there is too much ground beef for our liking....I think 1/2 lb. would be plenty & it would lower the fat content & the Points.
Second: it needs a little more zing in the sauce. Definitely salt...there is none in the recipe. A few red pepper flakes might add the zing.
But, my guys gave it a Thumbs UP! I need my Syd here...she really gives honest reviews.
I will make this again!.......Carol