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Layered Macaroni Casserole

By: Virginia Cherry

"'I concocted this quick-and-easy recipe over 40 years ago as a new bride. It's still one of my favorites,' shares Virginia Cherry of Salinas, California. 'I never wonder what to fix for potluck dinners. This dish is always popular.'"

Rate/Review | Read Reviews (55)

Prep Time:
1 Hr 10 Min

Cook Time:
40 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 teaspoons 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 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

Directions

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.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 379 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 1,087 mg sodium, 40 g carbohydrate, 4 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.