Ingredients
- 8 oz. uncooked elbow macaroni [I used fucilli spiral pasta and it came out good]
½ cup cholesterol-free egg substitute
¼ teaspoon ground nutmeg
¾ pound lean ground lamb, beef, or turkey [I used beef]
½ cup chopped onion
1 clove garlic, minced
1 can (8 oz.) tomato sauce
¾ teaspoon dried mint leaves [I left this out because I don’t like mint]
½ teaspoon dried oregano leaves
½ teaspoon black pepper
1/8 teaspoon ground cinnamon
2 teaspoons reduced-calorie margarine [I used 2 tablespoons – 2 tsp didn’t seem like enough for 3 tbspns of flour]
3 tablespoons all-purpose flour
1 ½ cups skim milk
2 tablespoons grated parmesan cheese
Description
(altered From “Light Cooking” Cookbook)
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