Believe it or not, this casserole is perfect for potluck dinners. It makes a huge pan of the pasta dish which goes really far for a decent sized group of people. Whenever I take this anywhere, I always walk out with an empty pan. It’s super affordable too, so I don’t have an qualms about sharing. Check out what they are saying about this recipe over at Group Recipes:
“Great recipe! Tried it and the whole family loved it…”
My picky ten-year-old who only eats grilled cheese can’t get enough of this casserole.
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 (28 ounce) can Hunt’s crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons Domino sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
8 ounces uncooked elbow macaroni
2 cups Daisy fat-free cottage cheese
1 1/2 cups shredded reduced-fat cheddar cheese
TOPPING:
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
1 tablespoon butter or stick margarine, melted
Instructions
In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. bring to a boil.
Reduce heat; cover and simmer for 1 hour. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.
In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice.
Top with remaining meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 degrees F for 40-45 minutes. Let stand for 10 minutes before serving.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try it with a Mexican-blend cheese.
Thanks again to Group Recipes for this simple and tasty recipe.