Baked Beef & Pasta

Makes 4 Servings

1 tablespoon + 1 teaspoon olive oil

1 cup finely chopped onions

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

2 teaspoons finely chopped garlic

2 teaspoons finely chopped fresh thyme (or

1 teaspoon dried leaves)

8 ounces extra-lean ground beef (10% or less fat)

4 fluid ounces (1/2 cup) dry red wine

2 cups chopped canned plum tomatoes with juice

1 cup cooked tiny green peas, or thawed frozen peas

4 1/2 ounces small cut pasta (tubetti, ditilini or elbows) cooked until very tender and drained

1 1/2 ounces grated pecorino-romano or imported provolone cheese

2 tablespoons chopped fresh mint or basil

Preheat oven to 350oF. Spray a 2-2 1/2- quart ovenproof casserole with nonstick cooking spray. In a medium nonstick skillet, heat oil; add onions, carrot, celery, garlic and thyme; sauté, stirring, until onion is translucent, about 8-10 minutes. Add beef, breaking it up with a wooden spoon, and sauté until no longer pink, about 3-4 minutes. Add wine; turn up heat to high; cook 2 minutes. Stir in tomatoes and peas and lower heat to medium; cook, stirring occasionally, for 20 minutes. Toss pasta, cheese and mint into beef mixture and place in prepared casserole.

Bake 20 minutes.

EACH SERVING (1 1/4 cups) PROVIDES: 1 Fat, 2 Vegetables, 2 Proteins, 2 Breads, 25 Optional Calories

PER SERVING: 400 Calories, 23 g Protein, 14 g Fat, 41 g Carbohydrate, 451 mg Sodium, 46 mg Cholesterol, 5 g Dietary Fiber

Recipe from The Weight Watchers Complete Cookbook & Program Basics