Stovetop Italian Macaroni
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Ingredients
1 pound of ground beef
1 can (28 ounces) diced tomatoes, undrained *
2 cups water
1 envelope onion soup mix
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional (I didn't have any)
2 cups uncooked elbow macaroni (I used Barilla Whole Grain Shells)
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese*
Nutrition Facts: 1-1/3 cups equals 410 calories, 17 g fat (8 g saturated fat), 76 mg cholesterol, 969 mg sodium, 34 g carbohydrate, 4 g fiber, 30 g protein.
2 cups water
1 envelope onion soup mix
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional (I didn't have any)
2 cups uncooked elbow macaroni (I used Barilla Whole Grain Shells)
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese*
Directions
*In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and pepper flakes if desired. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.
*Remove from the heat; stir in Parmesan cheese. Sprinkle with
mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 5 servings.
Nutrition Facts: 1-1/3 cups equals 410 calories, 17 g fat (8 g saturated fat), 76 mg cholesterol, 969 mg sodium, 34 g carbohydrate, 4 g fiber, 30 g protein.
Note: If you end up using two 14 oz. cans of diced tomatoes like I did, I recommend draining one of the cans. Also, to save calories, I didn't add any mozzarella to the pan, I just sprinkled a couple of TBSP on top on our individual bowls.
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