Source: 3-A-Day of Dairy

Elbow macaroni, Cheddar cheese, onion, ground beef, and tomato sauce give this dish its zesty flavor.

Servings

1 g cooking spray
0.5 g fresh chopped onion
1 lb extra lean ground beef (5% fat)
1 cup whole-wheat pasta (or whole wheat penne or rotini pasta)
1 medium tomatoes , chopped
8 oz canned tomato sauce
0.5 tsp garlic salt , optional
0.12 tsp black pepper
1 cup Cheese, cheddar, mild, reduced fat, shredded

1 Preheat oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick cooking spray; set aside. In a large skillet over medium heat, cook onion and ground beef until beef is browned and onion is soft; drain.
2 Cook macaroni according to package directions, omitting salt; drain. Spoon the macaroni into the prepared pan. Spread the beef mixture and chopped tomato over macaroni. Pour tomato sauce over beef and sprinkle with seasoned salt, if desired, and pepper.
3 Sprinkle with cheese and cover loosely with foil; bake 35 minutes or until cheese is melted and edges of casserole are bubbling.