Beef And Noodle Casserole Recipe
Recipe Ingredients
8 oz mafalda
1 medium onion, chopped
12 oz ground beef round
1 garlic clove, minced
2 can reduced-sodium tomato sauce - (15 o
1/2 cup chopped fresh parsley
2 tbsp water
1 tbsp tomato paste
1 tbsp dried Italian seasoning
1/4 tsp salt, (optional)
1 pinch freshly-ground black pepper
1 3/4 cup fat-free ricotta cheese
4 oz finely-shredded fat-free or reduced
mozzarella cheese - (abt 1 cup)
4 tbsp grated Parmesan cheese
Recipe Preparation
Cook the mafalda in a large pot of boiling water for 10 minutes, or until
just tender. Drain, rinse with hot water and drain again.
Meanwhile, place the onions in a 3-quart microwave-safe casserole. Cover
and microwave on high power for 3 to 4 minutes, or until tender. Stir in
the beef and garlic. Cover and microwave for a total of 5 to 7 minutes, or
until the meat is browned; stop and stir every 2 minutes to break up the
meat. Break up any remaining large pieces of meat.
Drain the meat mixture in a strainer or colander, then transfer it to a
large plate lined with paper towels. Blot the top of the meat mixture with
additional paper towels.
Return the mixture to the casserole. Stir in the tomato sauce, parsley,
water, tomato paste, Italian seasoning, salt (if using) and pepper. Cover
and microwave for a total of 8 to 9 minutes, or until heated through; stop
and stir after 4 minutes.
Using a ladle, remove 4 cups of the sauce mixture and set aside. Top the
remaining sauce in the casserole with half of the mafalda. Add half of the
ricotta and use the back of a large spoon to evenly spread the cheese.
Sprinkle with the mozzarella and top with 2 cups of the reserved sauce.
Add the remaining mafalda and sprinkle with 2 tablespoons of the Parmesan.
Cover with the remaining 2 cups sauce.
Cover and microwave for a total of 5 to 6 minutes; stop and rotate the
casserole a quarter turn after 3 minutes. Sprinkle with the remaining 2
tablespoons Parmesan. Microwave for 1 to 2 minutes more, or until heated
through. Let stand for 5 minutes before serving.
This recipe yields 6 servings.
Comments: You might call this lasagna casserole. It's made with small
lasagna-shaped noodles called mafalda. If your store doesn't carry them,
you can substitute twists, macaroni, ziti or other medium pasta shapes.
Nutritional Information Per Serving: Calories: 383; Fat: 8.8 grams (20%
of calories); Saturated fat: 3.5 grams; Cholesterol: 49 milligrams;
Sodium: 281 milligrams; Fiber (grams) 2.9.
Source:
"Prevention's Recipe Archive at http://www.prevention.com/cooking"
S(Formatted for MC5):
"12-14-1999 by Joe Comiskey - [email protected]"
- - - - - - - - - - - - - - - - - - -
Per serving: 81 Calories (kcal); 1g Total Fat; (12% calories from fat); 12g
Protein; 6g Carbohydrate; 14mg Cholesterol; 316mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Weight Watcher points calculated at 8
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 6
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A few tips on healthy eatingIn planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
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The nutrient lypcopene is a non-synthetic compound used to color foods and one of the carotenid family. It is the reason for the deep red colour of a good number of fruits and vegetables.
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. Its most valuable theraputic value is that it serves as an antioxidant and appears to be an asset in the fight to lower the probabilty of developing cancer.
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Beef And Noodle Casserole Recipe Index from Recipes 4U
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