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Low Fat Beefy Tomato Fettuccine Freezer Recipe

This recipe is one of the quickest to make for your freezer and can be easily doubled or even quadrupled.

1 lb extra lean ground beef (or simply lean ground beef)
1 large onion, chopped
2 14oz cans crushed tomatoes
2 tsp oregano
1 tsp sugar
1 tsp salt

On cooking day:
8oz dry fettuccine, cooked according to directions
2 cups low fat mozzarella cheese

Spray frying pan with non stick cooking spray and brown ground beef with onion until no pink remains and onion is softened. Add tomatoes, oregano, sugar and salt to frypan and stir to combine. Pour into freezer container, allow to cool, and freeze

To serve, thaw overnight in refrigerator. Preheat oven to 350F while cooking the fettuccine noodles. Place fettuccine in the baking dish, pour thawed sauce over top and bake, uncovered, 45 minutes (you can reduce cooking time to 30 minutes if you heat the sauce on the stove top while you are cooking the noodles). Sprinkle cheese on top of dish then cook for 5-10 minutes or until cheese melts and is bubbly.