Baked Macaroni & Beef Casserole

Serves: 4
WW Points per Serving: 5.5

3 oz. - Elbow Macaroni
8 oz. - Lean Ground Beef (10% or less fat)
1/2 cup - Chopped Onion
1/2 cup - Chopped Red Bell Pepper
1 cup - Tomato Sauce (no salt added)
1/4 cup - Minced Fresh Flat-Leaf Parsley
1/4 tsp. - Dried Basil
1/4 tsp. - Dried Thyme Leaves
1/4 tsp. - Freshly Ground Black Pepper
1 1/2 oz. - Skim-Milk Mozzarella Cheese, grated

Preheat oven to 350 degrees. In large pot of boiling water, cook macaroni 8-10 minutes, until tender. Drain, discarding liquid; set aside. In large nonstick skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat; set aside. Spray medium nonstick skillet with nonstick cooking spray; heat. Add onion and pepper; cook over medium-high heat, stirring frequently, 5 minutes until vegetables are softened. Add tomato sauce, parsley, basil, thyme, black pepper and reserved beef; cook, stirring frequently, 3 minutes until heated through. Remove from heat. Add cooked macaroni to beef mixture; stir to combine. Transfer mixture to 1-quart baking dish; sprinkle evenly with cheese. Bake 20 minutes, until bubbling and slightly browned on top.

This casserole can be assembled ahead and baked later; if it's refrigerated, increase baking time to 30 minutes.