Recipe Source: Weight Watchers New 365 Day Menu Cookbook
90 g (3 oz) elbow macaroni
220 g (8 oz) premium lean ground beef
1/2 cup onion, chopped
1/2 cup red capsicum (red pepper), chopped
1 cup of tomato sauce
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground black pepper
40 g (1 1/2 oz) low fat grated mozzarella cheese.
Get your oven going, and preheat it to 350 F (180 C).
Next, cook the macaroni for about 10 minutes in a large pot of boiling water, and drain.
Now spray a non-stick frying pan with canola oil, and cook the beef for about 5 minutes, stirring constantly till the meat goes brown. Drain the fat (if any). Set aside on a large dish.
Spray the non-stick pan again with canola oil, and saute the chopped onion and capsicum over mid heat. Stir every now and then till the veggies go tender.
Now add the tomato sauce, thyme, black pepper and the beef, and continue stirring frequently for about 3 minutes or so.
Combine the macaroni with the sauce, and then remove from the heat.
Put the combined macaroni and beef sauce into a oven-proof baking tray and sprinkle with low fat grated cheddar cheese. Bake for about 20 minutes, and remove from the oven. Let it cool down a bit, and serve warm.