Baked Penne - 7 Points Per Serving
8 ounces dried penne pasta
14 ounces whole Italian tomatoes
3 ounces tomato paste
1/4 cup dry red wine or tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 pound ground beef
1/4 cup chopped onion
1/4 cup sliced black olives
1/2 cup mozzarella cheese, shredded
Cook pasta according to package directions and drain well. Meanwhile, in a blender container or food processor, combine undrained tomatoes, tomato paste, wine or juice, sugar, oregano and pepper. Cover and blend until smooth, then set aside. In a large skillet, cook ground beef until brown with onion. Drain off fat. Stir in tomato mixture and bring to a boil; reduce heat. Cover and simmer for 10 minutes. Stir in pasta and olives. Divide mixture among 6 individual casseroles. Bake, covered, in a 375-degree oven for 15 minutes. Or spoon all of mixture into a 2-quart casserole, and bake for 30 minutes. Sprinkle with cheese and bake uncovered for about 5 minutes more or until cheese is melted. I also like to sprinkle Parmesan cheese on top along with the Mozzarella cheese.
One serving is 339 calories, and 7 Weight Watchers points. Back to the Main Dishes