Tomato macaroni and cheese

4 Servings

Ingredients

Quantity Ingredient
8 ounces Macaroni; uncooked
1 cup Tomato sauce
¼ cup Onions; finely chopped
1 Clove garlic; minced
1 cup Skim milk
½ cup Lowfat creamed cottage cheese
½ cup Cheddar cheese; or 2 oz. finely shredded

Directions

(Prevention Magazine May/1997)

Serves 4

Cook macaroni in a large pot of boiling water and drain well. Rinse with hot water and drain again. Transfer to a large bowl.

In a saucepan, stir together the tomato sauce, onions and garlic. Cook over meium-low heat, stirring occasionally, for 10 minutes, or until the onions are tender. Pour over the macaroni and toss until coated.

In a small bowl, stir together the milk, cottage cheese and pepper. Add to the macaroni mixture and stir well.

Transfer half of the macaroni mixture to a 1-½ qt. casserole. Sprinkle with ¼ c of cheddar. Top with the remaining macaroni mixture and the remaining ¼ cup cheddar.

Bake at 350 for 30 minutes. Serves 4 Nutrition (per serving): 340 calories Saturated fat 4 g Total Fat 6 g (17% of calories) Protein 19 g (22% of calories) Carbohydrates 52 g (61% of calories) Cholesterol 18 mg Sodium 602 mg Fiber 2 g Iron 3 mg Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@...> on Apr 21, 1998

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