| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 8 | oz | Macaroni; uncooked |
| 1 | c | Tomato sauce |
| 1/4 | c | Onions; finely chopped |
| 1 | Clove garlic; minced | |
| 1 | c | Skim milk |
| 1/2 | c | Lowfat creamed cottage cheese |
| 1/2 | c | Cheddar cheese; or 2 oz. finely shredded |
INSTRUCTIONS
(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 1-1/2 qt. casserole. Sprinkle with 1/4 c of cheddar. Top with the remaining macaroni mixture and the remaining 1/4 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@aol.com> on Apr 21, 1998
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