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Serves: 8 1 cup servings
Ingredients

* 8 oz whole wheat elbow macaroni
* Cooking spray
* 1 cup chopped onion
* 1 cup shredded carrot
* 2 teaspoons bottled minced garlic
* 1 package of Yves Meatless Ground
* 1 cup tomato sauce
* 1 cup fat-free milk
* 2 tablespoons whole wheat flour
* 1/8 teaspoon ground nutmeg
* 1 1/2 cups fat free shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef substitute; cook 3 minutes, stirring. Add tomato sauce cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour and nutmeg stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

4 Points per serving

Freezes well.

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