½-16 oz. box dry mostaccioli noodles (I buy a generic brand of pasta because the brand with 5 g of fiber and 7 g of protein I use for other meals doesn’t work well in this baked pasta dish.)*
1 lb. lean ground beef (I buy 93% lean/7% fat)
2 cups jarred spaghetti sauce*
2/3 cup shredded low-moisture part-skim mozzarella cheese
1/3 cup shredded low-moisture part-skim mozzarella cheese
*Look at the sugar content on the nutrition labels for the noodles and the sauce to keep your serving size at 10 g sugar or less. The brand of noodles I buy has 2 g sugar in ¾ cup and the brand of sauce I buy has 8 g of sugar in ½ cup.
Preheat oven to 325 degrees. Cook noodles according to package directions. While noodles are cooking, break ground beef into small pieces while browning it in a skillet over medium to medium-high heat. When ground beef is no longer pink, drain grease from pan, if there is any. Drain noodles when they are done cooking. Stir together cooked noodles, cooked ground beef, sauce, and 2/3 cup cheese. Put mixture into a greased casserole dish. Sprinkle with 1/3 cup cheese. Cover with foil and bake for 45 minutes. Uncover and bake for another 15 minutes. Have with a glass of water.