Fat: 8 g
WW: 4.5 Points
90 g (3 ounces) elbow macaroni
220 g (8 ounces) premium lean ground beef
1/2 cup onion, chopped
1/2 cup red capsicum (red pepper), chopped
1 cup tomato sauce
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
40 g (1 1/2 ounces) low fat grated mozzarella cheese
Get your oven going, and preheat it to 350ºF (180ºC).
Next, cook the macaroni for about 10 minutes in a large pot of boiling water, and drain.
Now spray a non-stick frying pan with cannola oil, and cook the beef for about 5 minutes, stiring constantly till the meat goes brown.
Drain the fat (if any).
Set aside on a large dish.
Spray the non-stick pan again with cannola oil, and saute the chopped onion and capsicum over medium heat.
Stir every now and then till the veggies go tender.
Now add the tomato sauce, thyme, black pepper and the beef, and continue stirring frequently for about 3 minutes or so.
Combine the macaroni with the sauce, and then remove from the heat.
Wait... it's not over yet!
Put the combined macaroni and beef sauce into a ovenproof baking tray and sprikle with low fat grated cheddar cheese.
Bake for about 20 minutes, and remove from the oven.
Let it cool down a bit, and serve warm.