I came up with this recipe last night, great for freezing and for re-heating leftovers. I made it into 2 2-serving portions, but it can be done into single serving or a larger casserole as desired.
Weight watcher points plus with cheese is 6 per serving, without cheese is 5. The cheese adds a creamier texture to the dish. This would also be good with a sprinkling of parmesan and fresh parsley as soon as out of the oven instead of the mozzarella.
Preparation: Begin by cooking 4 oz of high protein or whole wheat shell pasta as directed, but til barely el dente. I use Barilla.
Saute 1/4 cup chopped red onion, 1/4 cup chopped green pepper, 1 clove minced garlic in 1-2 tsp olive oil. When vegetables are starting to soften, add 5 oz 97% lean ground beef, salt and pepper to taste, a little cayenne pepper and a few shakes of Italian seasoning. Cook until meat is browned.
Add 1 cup of your favorite pasta sauce. I used Barilla tomato and basil (2 WWP points per 1/2 cup). Cook til hot and bubbly, taste and adjust seasonings if needed.
Spray olive oil spray into baking dishes, place 1/4 cup of sauce in bottom of each dish, covering with the pasta and the remaining sauce. Top with the cheese if desired. Cover with foil and bake for 30 minutes.
Enjoy with a fresh steamed vegetable or salad!
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