Baked Macaroni

By Marlana Jean Shile

This is a great alternative recipe to Mac'n'cheese. It has a lot of fiber, so you will feel full for longer, less salt than the boxed version and a healthy serving of good carbs.

Ingredients
1/2 pound extra-lean ground beef
1 small onion, diced, about 1/2 cup
1 box (7 ounces) whole-wheat elbow macaroni
1 jar (15 ounces) reduced-sodium spaghetti sauce
6 tablespoons Parmesan cheese

Preparation

1. Preheat the oven to 350 degrees F. Lightly coat a baking dish with cooking spray.
   
2. In a nonstick frying pan, cook ground beef and onion until the meat is browned and the onion is clear. Drain.
   
3. Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender, 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
   
4. Add the cooked pasta and spaghetti sauce to the meat and onions. Stir to mix evenly. Spoon the mixture into the prepared baking dish. Bake until bubbly, about 25 to 35 minutes.
   
5. Divide the cooked pasta among individual plates. Sprinkle each with 1 tablespoon Parmesan cheese. Serve immediately.

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