LAYERED MACARONI CASSEROLE

Layered Macaroni Casserole image

"I concocted this quick-and-easy recipe over 40 years ago as a new bride. It's still one of my favorites," shares Virginia Cherry of Salinas, California. "I never wonder what to fix for potluck dinners. This dish is always popular."

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
8 ounces uncooked elbow macaroni
2 cups fat-free cottage cheese
1-1/2 cups shredded reduced-fat cheddar cheese
TOPPING:
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon butter, melted

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. , Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325° for 40-45 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 379 calories, Fat 10g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1087mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges