Categories: Pasta- Pasta sauce- Pizza

Ingredients

• 6 oz. uncooked small elbow macaroni
• 1 lb. extra-lean ground beef
• 1 medium onion chopped
• Vegetable cooking spray
• 2 (14 1/2 oz.) cans Italian stewed tomatoes,
• undrained
• 1/4 cup ketchup
• 1 tsp. ground red pepper
• 1/2 tsp. salt
• 1 cup (4oz.) reduced-fat shredded Cheddar cheese

Directions

1. Cook elbow macaroni according to package directions, omitting salt and faat; drain.
2. Cook beef and onion in a large nonstick skillet coated with cooking spray over medium-high heat until beef crumbles and is no longer pink. Drain well; pat with paper towels.
3. Stir stewed tomatoes and next 3 ingredients into skillet; cook until thoroughly heated. Stir in cooked macaroni. Sprinkle with shredded Cheddar cheese, and serve immediately.

4. makes 8 cups

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