Ingredients Jump to Instructions ↓

  1. 2- 1/2 cups uncooked small elbow macaroni

  2. 1 pound lean ground beef

  3. 1 26 oz. can four cheese spaghetti sauce

  4. 1 6 oz. can sliced black olives drained

  5. 1 16 oz. container low fat cottage cheese

  6. 2 large eggs

  7. 1/4 cup grated Parmesan cheese topping

  8. 1/2 teaspoon dried sweet basil

  9. 1- 1/2 cups shredded Mexican blend cheese divided

Instructions Jump to Ingredients ↑

  1. Cook elbow macaroni according to package directions; drain. While macaroni is cooking, brown the ground beef in a skillet; drain. Add spaghetti sauce and olives to the meat; stir. After macaroni has drained return it to the pot. Add the sauce mixture and combine thoroughly. In a small mixing bowl, whisk together cottage cheese, eggs, cheese topping, and basil. Coat a 13X9X2 dish with cooking spray. Spread half of macaroni mixture evenly in pan. Sprinkle in ¾ cup of shredded cheese. Next spread all of the cottage cheese mixture evenly over shredded cheese. Carefully add remaining macaroni mixture and spread evenly. Top with remaining ¾ cup shredded cheese. Bake at 350º for 30 minutes. Cut into 8 squares. Serves 8. Yield: serves 8 Notes: Oven 350º


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