Tag Archives: tomato sauce

Pasta and Beef Bake

Sometimes baking prepared pasta and sauce makes it taste like a whole different meal – and when you add in a layer of decadent cheese, then it really feels special 🙂 This is super easy to do and tastes GREAT !

Pasta and Beef Bake
Pasta and Beef Bake

4 servings
392 calories

8 oz. Uncooked FiberGourmet penne or rotini (without using FiberGourmet pasta, you add 80 calories per serving)
½ lb. extra lean ground beef
2 8 oz. cans tomato sauce
14.5 oz. can diced tomatoes, drained
4.5 oz. jar sliced mushrooms, drained
1 t basil flakes or 1 T fresh basil, chopped
½ t oregano flakes
½ t salt
¼ t pepper
½ t onion powder
½ t garlic powder
Red pepper flakes if you like it spicy
½ c fat free shredded mozzarella cheese
Pam

Heat oven to 350 degrees. Spray 8 inch baking dish with Pam. Cook pasta according to package instructions. Brown ground beef and drain then add tomato sauce, tomatoes, mushrooms herbs and spices and bring to a boil them remove from heat and stir in pasta then turn into the baking dish and cover and bake 15 minutes. Then uncover and sprinkle with cheese and bake another 5-10 minutes.

Italian Veggies and Pasta

Savory, cheesy, hot baked goodness ! This pasta and veggie dish has just enough spice and everything is right. The mixture of cheeses is awesome and when you add in all the veggies. This becomes a super nutritious, healthy meal.

Italian Veggies and Pasta
Italian Veggies and Pasta

4 servings
390 calories per serving

8 oz. uncooked FiberGourmet rotini (with regular pasta, add 80 calories per serving)
3 c diced, peeled eggplant
1 c thinly sliced zucchini
1 c chopped green pepper
3 garlic cloves, minced
½ t garlic powder
½ t onion powder
½ t basil flakes
½ t oregano flakes
Salt and pepper to taste
14.5 oz. can diced tomatoes, undrained
8 oz. spicy tomato sauce
4 oz. shredded mozzarella cheese
2 oz. shredded gruyere cheese
2 T grated parmesan cheese
Pam

Cook pasta according to package instructions. Drain, cover and keep warm. In a Dutch oven or large skillet combine eggplant, zucchini, pepper, garlic, seasonings, tomato sauce and tomatoes. Bring to a boil and then reduce heat and cover and simmer 20 minutes. Spray a 9×13 pan with Pam and spoon in pasta then sprinkle with parm and pour over the veggie mix. Sprinkle with mozzarella and gruyere cheeses. Broil 1-2 minutes or until cheese is melted.

South of the Border Chicken

This is one of those PERFECT meals. Some meals are just spiced perfectly, cook up perfectly time and time again, and deserve a place in the Hall of Fame of recipes – this is one of those. If you love Mexican inspired dishes, you have to give this one a try !

South of the Border Chicken
South of the Border Chicken

4 servings
289 calories per serving

12 oz. boneless skinless chicken breasts
¼ t pepper
¼ t salt
2 t oil
1 medium onion, chopped
2 cloves garlic, minced
1 c fat free beef broth
1 8 oz. can tomato sauce
1 15 oz. can black beans, rinsed and drained
1 4.5 oz. can chopped chilies
1 t chili powder
½ t ground cumin
3 c hot cooked rice
Pam

Sprinkle chicken with salt and pepper and place in a hot skillet sprayed with Pam. Cook 5 minutes or until they begin to brown then set aside and keep warm. Heat oil and add onion, garlic and 2 T of the broth. Cook 6 minutes or until tender then add tomato sauce, beans and the rest of the broth and mix well. Add the pepper, chili powder, cumin and chicken and bring to a boil the reduce heat and simmer 15 minutes. Serve over rice.

Pasta and Lentils (Crock Pot)

Once again, without FiberGourmet pasta, this meal would not have been near as substantial for the low amount of calories – I can’t live without FiberGourmet Pasta !

I was a bit heavy handed on the crushed red pepper and this came out just fantastic tasting – spicy and hot with a nice deep flavor from having simmered all day long.

Pasta and Lentils (Crock Pot)
Pasta and Lentils (Crock Pot)

4 servings
230 calories per serving

½ c chopped onions
½ c chopped carrots
½ c chopped celery
2 c canned diced tomatoes, undrained
1 c tomato sauce
4 oz. dried lentils, rinsed and drained
½ t oregano flakes
½ t basil flakes
½ t garlic powder
¼ t crushed red pepper
4 c FiberGourmet pasta (cooked)
Up to a cup of hot water

Mix all except pasta in the crock and cover and cook on low 8-10 hours or high 3-5 hours. If your crock pot gets hot and this mix is drying out too much, add up to a cup of hot water. Cook pasta according to package directions. Add cooked, drained pasta to crock and serve immediately.

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