Oven-Baked 4-Ingredient Johnny Marzetti Directions:
Preheat the oven to 350°F. Lightly coat a 2- to 3-quart oval baking dish with cooking spray.
Cook the macaroni in boiling water for 1–2 minutes less than the package directions, then drain well.
Heat a large skillet over medium-high heat. Cook the ground beef for 6–8 minutes, breaking it into crumbles, until fully browned. Drain any excess liquid.
Add the tomato pasta sauce to the skillet and simmer for 2–3 minutes.
Combine the cooked macaroni with the beef and tomato sauce mixture.
Stir in 1 1/2 cups of the cheddar until evenly distributed.
Transfer the mixture to the prepared baking dish and smooth the top.
Sprinkle the remaining 1/2 cup cheddar evenly over the casserole.
Bake for 25–30 minutes, until bubbling around the edges and the cheese is fully melted.
Let the casserole rest for 5–10 minutes before serving.
WW Points Calculation
Whole-wheat elbow macaroni, 12 ounces: 32.00 points
90% lean ground beef, 1 pound: 0.00 points
No-sugar-added, lower-sodium tomato pasta sauce, 24 ounces: 8.00 points
Reduced-fat sharp cheddar cheese, 2 cups: 44.00 points
Points Information
Total Points: 84.00 points
Servings: 8 servings / 1 1/4 cups
Points per serving: 10.50 points
Nutrition Information
Calories: 360
Protein: 28 g
Carbohydrates: 42 g
Fat: 10 g
Fiber: 5 g
Sugar: 7 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
