Low Calorie Beefy Mac and Cheese Casserole
Ingredients
Ingredients for Casserole:
- 1½ cups (6 oz) uncooked whole wheat or whole grain penne pasta, I used Barilla Whole Grain
- ½ pound extra lean ground beef, see shopping tips
- 1 tablespoon garlic, minced
- 1 cup zucchini, chopped (about 1 medium)
- 1 cup onions, chopped
- 1 (10-oz) container Buitoni refrigerated light Alfredo sauce, see shopping tips
- ½ cup fat-free cottage cheese or ricotta cheese
- 1 cup cherry or grape tomatoes, sliced in half
- Fresh black pepper, to taste
Ingredient for Topping:
- ½ cup reduced-fat cheddar cheese, shredded
Instructions
- Preheat oven to 350°F. Spray 2½ -quart casserole with nonstick cooking spray. Cook pasta to desired doneness as directed on package. Drain.
- In large nonstick skillet, cook and break up ground beef over medium-high heat for 5 minutes. Stir in the fresh garlic. Continue to cook for about 2 minutes or until beef is browned. Pour into a colander and drain all the fat. Add back to pan.
- In the meantime, add the zucchini and onions to a microwave safe plate. Cook in microwave for about 4 minutes, until soft. Add to pan of browned beef. Stir in cooked pasta, Alfredo sauce, cottage cheese, tomato and a little pepper. Mix well. Spoon mixture into sprayed casserole.
- Sprinkle the cheese evenly over the top of casserole.
- Bake uncovered for 20-25 minutes or until thoroughly heated and cheese is melted.
Nutrition
Serving: 1.33cupCalories: 277kcalCarbohydrates: 31gProtein: 19gFat: 9gSaturated Fat: 5gSodium: 439mgFiber: 4gSugar: 4gBlue Smart Points: 8Green Smart Points: 8Plus Points: 7