8 oz Spaghetti or Linguine
1/2 c Skim milk
8 oz Ground pork
1 c Chopped onion
1 md Green bell pepper; chopped
1 lg Garlic clove; minced
1 Jalapeno pepper; minced
1 tb Chili powder
1/2 ts Ground cumin
1/2 ts Dried oregano
Salt and pepper to taste
16 oz Low-sodium tomato sauce
8 oz Monterey Jack cheese
-OR- Cheddar cheese
Preheat oven to 425 degrees F. Prepare pasta according to package
directions; drain. Whisk together the milk and egg and mix in the hot
pasta in a greased 9 x 12 x 2-inch baking dish.
Cook the pork, onion, green pepper, garlic and jalapeno together in a
large skillet over medium heat for about 6 minutes, until the pork is
cooked through. Drain off excess fat. Stir the chili powder, cumin,
oregano, salt and pepper into the pork and cook for about 2 minutes.
Spread the meat over the pasta in the baking dish. Sprinkle both
cheeses evenly over the top.
Bake in the lower third of the oven for about 10 minutes, until the
cheese is melted and the casserole begins to bubble. Let stand 5
minutes before serving.
Serves 4 to 6
Each serving provides: 606 Calories; 37.7 g Protein; 77.8 g
Carbohydrates; 15.7 g Fat; 95.4 mg Cholesterol; 108 mg Sodium.
Calories from Fat: 23%