Johnnie Marzetti

1 tbsp olive oil

1 cup chopped onion

1 cup chopped celery

1 medium green pepper, chopped

1 lb lean ground round beef

1 14 1/2 can Italian style tomatoes

1 8oz can tomato sauce

1 6 oz can tomato paste

1 cup water

1 bay leaf

1-1/2 tsp dried basil leaves

1-1/4 tsp salt

1/4 tsp black pepper 

1 12 oz package yolk free noodle style pasta cooked and well drained (cook with no salt or oil)

1/2 cup Italian bread crumbs

1 cup (1/3 less fat) Shredded Sharp Cheddar Cheese

Fresh parsley (optional)

Heat oven to 375 degrees.

Spray a 12-1/2x8-1/2x2 inch baking dish with Pam.

Heat 1 tbsp olive oil in large skillet on medium heat.

Add celery, onion, green pepper.

Cook and stir until tender.

Remove vegetables form skillet.

Add hamburger and cook until browned.

Return vegetables to skillet and stir in Italian tomatoes, tomato sauce, tomato paste, water, bay leaf, basil, salt and pepper.

Bring to boil then reduce heat to low and simmer 5 minutes, stirring occasionally.

Remove bay leaf.

Place pasta noodles in baking dish.

Spoon meat mixture over pasta.

Sprinkle with bread crumbs and cheese.

Bake for 15 to 20 minutes or until cheese melts.

Garnish with fresh parsley if desired.  

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