Recipes: Casseroles

the recipes

december 2003

Casseroles

Penne Casserole

(Makes 6 servings)

1	teaspoon olive oil
1	shallot, minced
2	cloves garlic, minced
1/2	green bell pepper, seeded and diced
6	ounces mushrooms, diced
10	ounces ground sirloin
1	28-ounce can low-salt crushed tomatoes
1/2	teaspoon dried basil
8	ounces penne pasta
2	tablespoons grated Parmesan cheese
3/4	cup reduced fat grated mozzarella cheese

Preheat oven to 375° F.
Heat the oil in a non-stick sauté pan. Add the shallot, garlic, pepper and mushrooms, and sauté until they begin to soften. Add the beef and break up as you cook until the meat is browned. Add the tomatoes and basil. Simmer while the pasta cooks.
Cook the penne pasta as per package directions. Drain and return to the pot. Toss with the beef sauce.
Place one half of the pasta in the bottom of a casserole. Top with 1/2 of the parmesan. Top with remaining pasta. Sprinkle with mozzarella and the remaining Parmesan.
Bake for about 20 minutes or until the cheese browns and the casserole bubbles.

Per serving:	300 calories (20% calories from fat), 7 g fat (3.0 g saturated fat) 22 g protein, 38 g carbohydrate, 3 g dietary fiber, 35 mg cholesterol, 490 mg sodium, 354 mg potassium
Diabetic exchanges:	1 very lean meat/protein, 1 lean meat, 3 carbohydrate (2 bread/starch, 1 vegetable), 1 fat

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