Ingredients:
1 teaspoon olive oil
1 shallots, minced
2 garlic cloves, minced
1/2 green bell peppers, seeded and diced
6 ounces mushrooms, diced
10 ounces ground sirloin
1 (28 ounce) cans low-sodium crushed tomatoes
1/2 teaspoon dried basil
8 ounces penne pasta
2 tablespoons grated parmesan cheese
3/4 cup grated reduced-fat mozzarella cheese
Directions:
Preheat oven to 375 degrees.
Heat the oil in a non-stick saute pan.
Add the shallot, garlic, pepper and mushrooms, and saute 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.
Servings: 6
Time preparation: 20 min.
Time total: 55 min.