Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16 oz.) tomato puree |
| 1 cup | Water |
| 2 teaspoons | Italian seasonings |
| 1 teaspoon | Garlic powder |
| 1½ pounds | Low-fat cottage cheese |
| ½ teaspoon | Onion powder |
| 1 pack | (8 oz.) elbow macaroni, uncooked |
| 4 ounces | Mozzarella cheese, sliced |
In a small bowl combine tomato puree, water, Italian seasonings and ½ teaspoon garlic powder. In another bowl combine cottage cheese, onion powder and the remaining garlic powder. Spray a 9 x 9 x 2-inch casserole dish with vegetable cooking spray and spread ⅓ of the tomato mixture in the dish. Layer ½ of the macaroni, all the cheese mixture and ⅓ of the tomato mixture. Add remaining macaroni and cover with remaining tomato mixture. Cover and bake at 350 degrees for 1 hour. Uncover and top with Mozzarella cheese. Bake, uncovered, until cheese melts, about 5 minutes.
Let stand for 10 minutes before serving. Yield: 6 servings. Approximate calories/serving: 220. This recipe is from the American Heart Association, 4th Edition Cookbook. Posted to Digest eat-lf.v097.n169 by Corbin <corbin@...> on Jul 04, 1997