Ingredients: |
Ingredients: 8 ounces uncooked penne pasta 1 package (8 ounces) fat-free cream cheese, cubed 1/2 cup fat-free milk 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 teaspoon dried oregano 1 pound lean ground beef (90% lean) 2 garlic cloves, minced 1 jar (16 ounces) picante sauce 1 can (8 ounces) no-salt-added tomato sauce 1 can (6 ounces) no-salt-added tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 1 cup (4 ounces) shredded reduced-fat cheddar cheese 1 can (2-1/4 ounces) sliced ripe olives, drained 1/4 cup sliced green onions
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Directions: |
Directions:Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings. |