Penne Casserole

    1 teaspoon olive oil
    1 shallot, minced
    2 cloves garlic, minced
    1/2 green bell pepper, seeded and diced
    6 ounces mushrooms, diced
    10 ounces ground sirloin
    1 28-ounce can low-salt crushed tomatoes
    1/2 teaspoon dried basil
    8 ounces penne pasta
    2 tablespoons grated Parmesan cheese
    3/4 cup reduced fat grated mozzarella cheese

1. Preheat oven to 375° F.

   2. Heat the oil in a non-stick sauté pan. Add the shallot, garlic, pepper and mushrooms, and sauté until they
       begin to soften. Add the beef and break up as you cook until the meat is browned. Add the tomatoes and
       basil. Simmer while the pasta cooks.

3. Cook the penne pasta as per package directions. Drain and return to the pot. Toss with the beef sauce.

4. Place one half of the pasta in the bottom of a casserole. Top with 1/2 of the parmesan. Top with remaining
pasta. Sprinkle with mozzarella and the remaining Parmesan.

5. Bake for about 20 minutes or until the cheese browns and the casserole bubbles. Makes 6 servings

Per serving: 300 calories (20% calories from fat), 7 g fat (3.0 g saturated fat) 22 g protein, 38 g carbohydrate,
3 g dietary fiber, 35 mg cholesterol, 490 mg sodium, 354 mg potassium

Diabetic exchanges: 1 very lean meat/protein, 1 lean meat, 3 carbohydrate (2 bread/starch, 1 vegetable), 1 fat