1 lb extra-lean (at least 93%) ground beef
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 jar (25.5 oz) organic Italian herb pasta sauce
1 1/2 cups water
1 tablespoon ketchup
3 cups (6 oz) uncooked mini-lasagna noodles (mafalda)
1/2 cup chopped green bell pepper
1 teaspoon dried basil leaves
1 cup shredded reduced-fat Italian cheese blend (4 oz)
1. In a 12-inch nonstick skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally. Sprinkle with cheese.
Calories : 310 Carbohydrates : 43g Fiber : 7g Sodium : 740mg Fat : 13g