Yields 6 servings.
377 calories per serving.
2 bunches of scallions, trimmed
8 oz 90% lean ground beef
1.5 tsp canola oil
2 cloves garlic, minced
16 oz tomato sauce
1/2 c water
1/4 tsp salt, divided
pepper, to taste
6 oz no-yolk whole wheat egg noodles
1 c low-fat cottage cheese
1 c reduced fat sour cream
1/4 c sharp cheddar cheese, shredded
Pre-heat oven to 350.
Coat a 2-qt baking dish with cooking spray.
Put a large pot of water on to boil.
Separate white & green parts of scallions; thinly slice & put aside.
Cook beef in a large skillet over medium-high heat until no longer pink; 3 - 5 minutes.
Transfer to plate with paper towels.
Wipe out pan, add canola oil & reduce heat to medium-low.
Add garlic & white part of scallions.
Cook until scallions soften; 5 to 7 minutes.
Add tomato sauce, water, & beef & bring to a boil.
Cover & let simmer until sauce has thickened; 15 - 20 minutes.
Season with 1/8 tsp salt & pepper.
Cook noodles for 6 - 8 minutes.
Drain & rinse under cold water.
Mix cottage cheese, sour cream, & green part of scallions.
Season with the remaining salt & pepper.
Spread half the noodles into the pan.
Top with half cottage cheese mixture & half the meat sauce.
Top with cheddar cheese.
Bake for 30 - 40 minutes, until bubbly.
Let stand for 10 minutes before serving.