INGREDIENTS



* 1 pound lean ground beef
* 1 pound fresh mushrooms, thinly sliced
* 1 large onion, chopped
* 8 ounces wagon wheel pasta, cooked and drained
* 1/3 cup grated Parmesan cheese
* 3/4 cup thinly sliced green pepper
* 1 jar (26 ounces) meatless spaghetti sauce
* 1 cup (4 ounces) shredded part-skim mozzarella cheese


SERVINGS 8
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 40 min.
TOTAL 55 min.


DIRECTIONS




In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a shallow 3-qt. baking dish coated with nonstick cooking spray, layer the pasta, Parmesan cheese, green pepper, beef mixture and spaghetti sauce.
    Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving equals 257 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 576 mg sodium, 23 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.