Substitute lean ground turkey for the lean ground beef. Grate small bits of carrot and zucchini into the spaghetti sauce for extra ‘hidden’ vegetables.
Ingredients:
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
Directions:
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.
No comments yet. Be the first!