My second attempt at the beef and cheese casserole. Still continues to be healthy, but has been modified a bit.
What You Need
- 1 (8-ounce) package small elbow macaroni
- Cooking spray
- 1 cup chopped onion
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1 cup shredded carrots
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2 teaspoons bottled minced garlic
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1 pound 90% lean ground sirloin
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1 cup tomato sauce
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1/2 teaspoon freshly ground black pepper
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1 1/2 cup soy milk
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2 tablespoons all-purpose flour
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1/8 teaspoon ground nutmeg
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1/2 cups (6 ounces) reduced-fat shredded pepper jack cheese
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2 teaspoons extra virgin olive oil
- 1 teaspoon basil
How To Make It
Preheat oven to 350. Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Add basil. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Apply olive oil and let stand for five minutes.
Nutritional Value
- Calories 283
- Fat 6 g
- Saturated Fat 4.2 g
- Protein 25
- Carbohydrates 30.1 g
- Fiber 2.1 g
- Cholesterol 46 mg
- Sodium 622 mg
- Calcium 209 mg