Makes 2 servings
1-1/2 cups (3 ounces) uncooked wagon wheel or rotelle pasta
3 ounces 95% lean ground beef
2 Tablespoons chopped onion
2 Tablespoons chopped green bell pepper
1 clove garlic, minced
1/2 cup fat-free spaghetti sauce
Dash black pepper
2 Tablespoons shredded Italian-style mozzarella and Parmesan cheese blend
Preheat oven to 350° F.
Cook pasta according to package directions, omitting salt; drain.
Return pasta to saucepan.
Meanwhile, heat medium nonstick skillet over medium-high heat.
Add beef, onion, bell pepper and garlic; cook and stir 3 to 4 minutes or until beef is no longer pink and vegetables are crisp-tender.
Add beef mixture, spaghetti sauce and black pepper to pasta in saucepan; mix well.
Spoon mixture into 1-quart baking dish.
Sprinkle with cheese.
Bake 15 minutes or until heated through.
Serve with peperoncini, if desired.
Nutrients per Serving
(1/2 of total recipe (without peperoncini))
Calories from Fat 23 %
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 31 mg
Carbohydrate 37 g
Fiber 3 g
Protein 16 g
Sodium 368 mg