8 ounces medium egg noodles
1 1/4 cups fat-free ricotta cheese
1 1/2 cups shredded sharp provolone cheese, divided
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 pound ground round
2 cups tomato sauce, I used spagetti sauce
Preheat oven to 375 degrees. Cook noodles in boinling water for 5 minutes. Combine rest of ingredients minus the ground round in a small bowl, set aside. Cook beef in a large nonstick skillet until browned. Stir in tomato sauce.
Drain noodles. Combine noodles and meat mixture in pan if large enough, otherwise in a large bowl. Place 3 cups of noodle mixture in an 11x7 casserole dish coated in cooking spray. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture. Sprinkle with remaining cheese.
Bake 375 degrees for 15 minutes or until cheese melts. 6 servings.
Calories: 416 Fat: 14g Fiber 2.3g Protein: 37g Carb.: 37.2g Sodium: 912mg
Recipe from Cooking Light
Thoughts: Very easy to put together and tasty!