Wednesday, March 21, 2012

Use it or Lose it Cookbook Challenge #5: Beef, Noodle and Cheese Caserole

From Weight Watchers One Pot Cookbook

This is 1 serving!
This is actually one of my newer cookbooks, that I've been ridiculously excited about seeing how it had a whole chapter on food to make in a dutch oven.  I reccently bought a PURPLE dutch oven from Kohl's and have been super excited about it.  Granted, I have only used it a few times and ti takes up a large amount of cabinet space.  Still I'm quite excited about it and thought that with the new cookbook I would use it all the time!

So here's my experience with the new cookbook and my recipe for something in a casserole dish :) Yea didn't quite use the dutch oven, but I will!

Anyway, I was looking through the book and came across this recipe and said to the boyfriend "Hey does this look good".  And the response was "well I like beef, cheese and noodles so it has to be good".  It definitely was!  I was really pleased with how hearty it was and how much I enjoyed it.  It would be a great meal to make on a Sunday and then have lunch for the rest of the week.    I also couldn't get over how big the portions were.  They were huge!!  I like recipes where you get to eat good food and even while watching you calories can have a big portion.   This recipe will definitely be made again.   And eventually I'll make something in my dutch oven with it :)

Cheese Beef and Noodle Casserole
 Makes 6 servings
7 weight watchers points plus/serving

2 tsp olive oil
1 onion, chopped
2 garlic cloves
1/4 tsp red pepper flakes
3/4lb  extra lean ground beef
4 cups cooked whole wheat penne pasta
2 cups low cal marinara sauce (I used Ragu light and healthy)
about 2 Tbsp parsley
3/4 cup shredded reduced-fat Monterrey Jack cheese (I think I used Colby Jack)

  1. Preheat oven to 375
  2. Heat oil in a nonstick pan over medium heat
  3. Add in onion, garlic and pepper flakes and cook until onion is softened
  4. Add beef and cook until its browned.
  5. Stir penne, marinara sauce, 1/2 cup of cheese and the parsley into the beef mixture and spread evenly throughout a 2 quart casserole dish
  6. Sprinkle with remaining cheese and transfer into the oven and bake until cheese is melted and filling is bubbly around the edge, about 20 minutes
recipe adapted from Weight Watchers One Pot Cookbook

No comments:

Post a Comment