Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 large clove garlic, finely chopped
1 teaspoon dried oregano
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 lb ground veal
1 and 1/2 cups canned crushed tomatoes
1/2 cup dry white wine
1/2 lb medium-width egg noodles (.25 inch wide)
1 container (16 ounces) low-fat small-curd cottage cheese
1/2 cup plain low-fat yogurt
1 tablespoon cornstarch
1 package (10 ounces) tiny frozen peas, thawed
1/2 cup fresh basil, torn into small pieces
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
Instructions:
1. Heat oven to 350 F. Lightly oil 13 x 9 x 2-inch casserole. Bring pot of
lightly salted water to boiling.
2. Heat olive oil in large skillet over medium heat. Add onion; sauté
until softened, about 5 minutes. Add garlic, oregano, salt and pepper.
Crumble in veal; cook until veal is lightly browned, about 4 minutes.
3. Add crushed tomatoes and wine. Bring to boiling. Lower heat; simmer
rapidly over medium heat until thickened, 10 to 12 minutes. Set meat sauce
aside.
4. Add noodles to boiling water and stir. Cover; return to boiling; cook
for 3 minutes. Drain; return to pot.
5. Add cottage cheese, yogurt and cornstarch to noodles in pot; stir to
combine. Stir in peas, basil, salt and pepper.
6. Turn half the noodle mixture into prepared casserole. Spoon on half of
meat sauce and spread evenly. Sprinkle with half the Cheddar cheese. Repeat
layering.
7. Bake in 350 F oven for about 35 minutes or until browned on top and
bubbly on sides. Let stand about 15 minutes before serving.
Makes
12 servings: Nutrient Value Per Serving: 208 calories, 7 g fat (3 g
saturated), 16 g protein, 21 g carbohydrate, 2 g fiber, 566 mg sodium, 45 mg
cholesterol.