Beef Rigatoni Bake
7 Points

6 ounces pasta - uncooked, rigatoni
3/4 pound extra lean ground beef
1 medium onion --chopped
1/2 small green bell pepper - chopped
1/2 small red bell pepper - chopped
1 clove garlic - minced
1 can sliced mushrooms
28 ounces canned tomatoes
2 tablespoons tomato paste
1 teaspoon oregano
1/4 teaspoon dried thyme
salt and pepper to taste
2 teaspoons Worcestershire sauce
1/2 cup mozzarella cheese, part skim milk - shredded

Heat oven to 375 degrees. Spray a 2 quart casserole with non stick cooking spray. In a large saucepan cook pasta (rigatoni or another tube type pasta) to desired doneness. Drain: return to saucepan. Set aside. Meanwhile, in a large skillet, cook the ground beef, onion, peppers and garlic until beef is browned and thoroughly cooked, stirring frequently, drain. Add ground beef mixture, tomatoes, tomato paste, mushrooms, seasonings to the cooked pasta; mix well. Pour into sprayed casserole, cover.
Bake for 30-40 minutes. Uncover; an additional 5 minutes or until cheese is melted.
6 servings @ 308.9 calories, 12.2 grams fat,3 grams fiber, 35.5% calories from fat, WW Points: 7
Serve with a side salad and/or a 'free' veggie. The servings are about 1 1/4 cups each.