Preheat oven to 350o F. In large pot of boiling water, cook macaroni 8-10
minutes, until tender. Drain, discarding liquid; set aside. In large nonstick
skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink.
Remove from heat; set aside. Spray medium nonstick skillet with nonstick
cooking spray; heat. Add onion and bell pepper; cook over medium-high heat,
stirring frequently, 5 minutes, until vegetables are softened. Add tomato
sauce, parsley, basil, thyme, black pepper and reserved beef; cook, stirring
frequently, 3 minutes, until heated through. Remove from heat. Add cooked
macaroni to beef mixture; stir to combine. Transfer mixture to 1-quart baking
dish; sprinkle evenly with cheese. Bake 20 minutes, until bubbling
and slightly browned on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (766g)|
|Recipe Makes: 1|
|Calories from Fat: 484 (44%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 186.3mg||57 %|
|Sodium 1717.2mg||59 %|
|Potassium 2010.5mg||53 %|
|Total Carbohydrate 90.6g||27 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 80.5g|
|Protein 65.1g||93 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1110
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