Substitute lean ground turkey for the lean ground beef. Grate small bits of carrot and zucchini into the spaghetti sauce for extra ‘hidden’ vegetables.
1 pound lean ground beef
16 ounces whole wheat Penne pasta
16 ounces low fat or fat free cottage cheese
3 cups shredded mozzarella cheese
1 large egg
1 large container (26.5 ounces) spaghetti sauce
Preheat oven to 350º F. Brown ground beef, and drain thoroughly. Add spaghetti sauce and simmer on low heat. Boil noodles according to package instructions, and drain. In a separate bowl, mix cottage cheese, egg, and 2 cups of shredded cheese together, and then add noodles. In a 9 x 13 inch pan, place a layer of meat sauce on the bottom of the pan. Add a layer of noodle mixture. Continue layering until meat sauce and noodle mixtures are all used. Make sure a layer of meat sauce is on the top. Cover with the remaining cup of shredded cheese. Bake at 350º F for 30 minutes.
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