Pasta Dishes : Beef & pork Last Updated: Aug 8th, 2009 - 18:11:55 Johnny Marzetti By Sandra Woodruff  Printer friendly page Yield: 6 servings 1 pound 95% lean ground beef or turkey 1 cup chopped onion 1 cup chopped fresh mushrooms 1/2 cup finely chopped green bell pepper 1 teaspoon crushed garlic 1/2 teaspoon ground black pepper 2 cans (14 1/2 ounces each) Italian-style diced tomatoes 8 ounces whole wheat noodles, cooked until tender and drained 1 1/2 cups shredded reduced-fat cheddar cheese 1. Preheat the oven to 350 degrees F. 2. Coat a large skillet with cooking spray and add the ground meat. Cook over medium heat, stirring to crumble, until nicely browned and cooked through. Add the onions, mushrooms, bell pepper, garlic, and black pepper. Cover and cook for 5 minutes more or until the vegetables are tender. 3. Place the undrained tomatoes in a blender and blend until smooth. Add to the skillet mixture and heat through. Stir in the noodles. 4. Coat an 8-by-12-inch pan with cooking spray and spread the noodle mixture in the pan. Cover with aluminum foil and bake for 25 minutes. Remove the foil and sprinkle the cheese over the top. Bake for 5 minutes more to melt the cheese. Let sit for 5 minutes before serving. Nutritional Facts (per serving) Calories: 346     Carbohydrates: 39 g     Fiber: 4.6 g    Fat: 8.9 g    Sat. Fat: 4.8 g Cholesterol: 62 mg      Protein: 31 g    Sodium: 516 mg    Calcium: 272 mg Diabetic exchanges: 2 starch, 1 vegetable, 3 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page