Ingredients
1
lb extra-lean (at least 93%) ground beef
1
small onion, chopped (1/3 cup)
2
cloves garlic, finely chopped
1
jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
1 1/2
cups water
1
tablespoon ketchup
3
cups (6 oz) uncooked mini-lasagna noodles (mafalda)
1/2
cup chopped green bell pepper
1
teaspoon dried basil leaves
1
cup shredded reduced-fat Italian cheese blend (4 oz)
Preparation
In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally. Sprinkle with cheese.
