Ingredients
7 ounces uncooked ziti or elbow macaroni (about 2 cups)
1⁄2 pound lean ground beef
1 small onion, chopped
1 cup cooked USA lentils (about 1⁄2 cup dry)
1 15-ounce can tomato sauce
1⁄2 teaspoon salt
1⁄8 teaspoon ground cinnamon
11⁄2 cups freshly grated Parmesan cheese
11⁄4 cups fat free milk
2 tablespoons canola or olive oil
2 eggs, beaten
1⁄2 teaspoon salt
1⁄8 teaspoon ground nutmeg
Method
Preheat oven to 325°F.
Cook pasta as directed on package. Drain.
Cook beef and onion in a 10-inch skillet until beef is light brown; drain. Stir in lentils, tomato sauce and salt.
Spread half the pasta in a greased 8-inch-square baking dish and cover with beef mixture.
Mix cinnamon with 1⁄2 cup cheese, and sprinkle over beef mixture. Spread remaining pasta on top.
In a small bowl, combine milk and oil then stir in beaten eggs and salt.
Pour milk mixture over pasta, and sprinkle with remaining 1 cup cheese. Bake, uncovered, until the top is brown and the center is set, about 50 minutes.
Sprinkle top with nutmeg before serving.
Nutrition:
| Calories | 474 |
| Protein | 31 g |
| Carbohydrates | 41 g |
| Fiber | 5 g |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Iron | 4 mg |
| Sodium | 1249 mg |
| Folate | 144 mcg |
| Calcium | 437 mg |
| Magnesium | 56 mg |