I made this for dinner tonight and it was really tasty. For those with family members not OP - I think that this one will be a winner. Very filling, too!

Baked Rigatoni with Beef
Courtesy of: Cooking Light
Servings: 8
Points per Serving: 6.5

4 cups Tomato Sauce (see recipe below)
1 lb. lean ground round
4 cups cooked rigatoni
1 1/2 cups shredded part-skim mozzarella cheese, divided
cooking spray
1/4 cup parmesan cheese

1. Prepare Tomato Sauce.

2. Prehat oven to 350.

3. Cook beef in large nonstick skillet over medium-high heat until browned, stir to crumble. Drain well. Combine beef, Tomato Sauce, rigatoni, and 1 cup mozzareela in an 11 x 7" baking dish coated with cooking spray. Top with 1/2 cup mozzarella and parmesan. Bake at 350 for 20 minutes or until thoroughly heated.

Calories: 305
Fat: 9.6 g
Fiber: 2.3 g

Tomato Sauce
Courtesy of: Cooking Light
Servings: 8 1 cup servings


1 tbsp. olive oil
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 tsp. dried oregano
4 garlic cloves, minced
1/2 cup dry red wine
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
2 28-oz. cans whole plum tomatoes, undrained and chopped
1 6-oz. can tomato paste
2 bay leaves.

1. Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.

2. Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. Remove bay leaves. Yield 8 cups.

Calories: 93
Fat: 2.4 g
Fiber: 3.3 g

The nice thing about this, is that we have another meal from this sauce for later in the week - and it was very easy!