This is comfort food at its best (and a family favorite), combining extra lean ground beef, tomatoes, penne pasta and a sprinkling of reduced fat cheese. Sometimes I wilt half a 10-ounce pack of fresh baby spinach (squeezed dry) and stir it into the beef and tomato mixture. To make this a Core recipe (or lower the points even more) use fat free cheese

INGREDIENTS:

* 1/2 pound whole grain penne pasta
* 1 14-ounce can crushed tomatoes
* 1 unce can tomato sauce, no salt added
* 1 tsp oregano
* 1 pound lean or extra-lean ground beef
* 1 medium onion, finely chopped
* 1/2 cup shredded reduced fat mozzarella and cheddar cheese blend*

PREPARATION:
Preheat oven to 350 degrees.

Boil pasta according to instructions on package. Do not overcook. Drain and set aside. Meanwhile, in a large skillet sprayed with cooking spray, saute onions and ground beef on a medium to high heat until the beef is browned. Add crushed tomatoes, sauce and oregano, and stir well. Cover and simmer for about 10 minutes.

Empty pasta into a 2 quart baking dish; add beef and tomato mixture and toss well to coat. Sprinkle with cheese blend and bake for 25 minutes.

Serves 6

Per Serving: Calories 299, Calories from Fat 60, Total Fat 6.6g (sat 3.2g), Cholesterol 54mg, Sodium 216mg, Carbohydrate 35.3g, Fiber 3.1g, Protein 24.5g