Italian Cheese Noodle Casserole
Minutes Prep Time: 15
Minutes Total Time: 55
Servings: 8
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 55
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
12 ounces dry wide egg noodles, uncooked
1/2 pound ground sirloin beef (90% lean)
1 cup chopped onion
1 can (29 oz each) Hunt's® Tomato Puree
1-1/2 teaspoons dried basil leaves
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano leaves
2 cups cottage cheese
3 cups shredded part-skim mozzarella cheese (3 cups = 12 oz)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 385 mg | 39% |
Carbohydrate | 47 g | 16% |
Cholesterol | 88 mg | 28% |
Total Fat | 15 g | 24% |
Iron | 3 mg | 16% |
Calories | 465 kcal | 23% |
Sodium | 816 mg | 34% |
Protein | 34 g | 68% |
Saturated Fat | 7 g | 37% |
Sugars | 9 g | 1% |
Vitamin C | 8 mg | 13% |
Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook noodles according to package directions.
Cook beef and onions in large skillet over medium-high heat until crumbled and no longer pink, about 5 minutes, while the noodles are cooking. Stir in puree, basil, garlic powder and oregano. Reduce heat to low; simmer 5 minutes, stirring occasionally. Drain noodles. Layer 1/2 each in prepared baking dish: meat sauce, cooked noodles, cottage cheese and mozzarella cheese. Repeat layering.
Bake, covered, 30 minutes. Remove cover and continue baking 5 minutes, or until cheese is melted and bubbly. Allow to rest 5 minutes before cutting into 8 squares to serve.
Italian Cheese Noodle Casserole