This is another freezer meal!
1 # lean ground beef
1 c. chopped onions
1 c. chopped red bell pepper
1 c. tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. pepper
6 oz. dry elbow macaroni, cooked and cooled
4 oz. reduced fat mozzarella cheese, shredded
Cook the ground beef, onion and bell pepper in a large skillet over medium heat until the beef is no longer pink and veggies are softened. Add the tomato sauce, basil, thyme and pepper. Cook, stirring frequently, until heated through. Remove from the heat. Add the macaroni and stir to combine. Cool. Spoon into a freezer bag. Place the shredded mozzarella cheese in a small freezer bag. Attach the two bags. Label them and freeze.
Thaw the meat and cheese in the refrigerator at least 24 hrs. before serving. Preheat oven to 350 degrees. Spoon the mixture into a 1 qt. baking dish, and sprinkle evenly with the cheese. Bake for 20-30 minutes or until bubbly and lightly browned.
1 serving = 292 cal and 10 g fat