Ingredients:
makes approximately 18 biscuits
6oz wide, whole wheat noodles (I used Ronzoni Extra Wide Noodles)
16oz extra lean ground beef
2 medium zucchini, diced
1 medium yellow onion, finely diced
1 red bell pepper, seeded and diced
1 16oz container fat free sour cream
1 28oz can diced tomatoes
1/2 cup grated Parmesan cheese
1 ½ cups reduced fat, shredded, sharp cheddar
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
Salt and pepper to taste
How to make it:
Preheat oven to 425 degrees. Spray a 9” x 13” baking dish with non-fat cooking spray.
Cook noodles according to package directions, drain and place into a large bowl. Mix in the sour cream and parmesan, and then pour into baking dish.
While the noodles are cooking, spray a large, nonstick skillet with non-fat cooking spray, and add in the garlic. Cook until tender and fragrant, about 2 minutes.
Add in the ground beef. Season with salt and pepper, and cook until no longer pink…about 5-8 minutes.
Add in the zucchini, bell peppers and onions and cook until vegetables just being to become tender, about 3-5 minutes.
Add in diced tomatoes, dried oregano, dried basil, and dried parsley, bring to a simmer, and cook until the sauce begins to thicken, about 3-4 minutes. Season with additional salt and pepper as desired.
Empty the beef and vegetable mixture over the noodles, and evenly sprinkle the reduced fat cheddar over top.
Place in oven and bake until cheese is melted and bubbling, about 20 minutes.
Let cool for about 5 minutes before serving.
