- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon pepper
- 8 ounces uncooked elbow macaroni
- 2 cups fat-free cottage cheese
- 1 1/2 cups shredded reduced-fat Cheddar cheese
- TOPPING:
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter or stick margarine, melted
- In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.
- In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 degrees F for 40-45 minutes. Let stand for 10 minutes before serving.