Lo-Cal Cheesaroni Beef Casserole

• 1 lb. lean ground beef
• 1 1/2 tsp. garlic salt
• 1 medium size onion, sliced
• 1 (28 oz.) can tomatoes
• 1 (6 oz.) can tomato paste
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1 1/2 tsp. chili powder
• 6 oz. large macaroni
• 1 (16 oz.) carton low-fat cottage cheese
• 4 oz. part-skim Mozzarella cheese, shredded (1 c.)
• 3 Tbsp. grated Romano cheese

1. Season ground round with garlic salt.
2. Spread in a shallow layer in a nonstick baking pan.
3. Broil meat about 2 inches from heat just until surface is brown.
4. Drain off fat.
5. Combine browned meat, onion, tomatoes, tomato paste, oregano, basil and chili powder in a large saucepan or kettle.
6. Bring to boiling; cover. Lower heat; simmer 1 hour, stirring frequently, until sauce is thick.
7. Cook macaroni 15 minutes.
8. Drain and rinse with cold water.
9. Toss with cottage cheese.
10. Spread cottage cheese macaroni mix in bottom of shallow 12 cup baking dish.
11. Sprinkle with Mozzarella cheese.
12. Spoon over sauce.
13. Top with Romano.
14. Freeze for future use or bake at 325u0b0 for 1 hour.

lean ground beef, garlic salt, onion, tomatoes, tomato paste, oregano, basil, chili powder, macaroni, cottage cheese, mozzarella cheese, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065062 (may not work)