Whole Wheat Rotini Pasta

If you have a super picky eater, I'd suggest serving the corn separately.  My daughter picked it all out.  But my son, the preschooler who wanted a peanut butter sandwich last night, cleaned his plate.
Recipe modified from Simple & Delicious March/April 2007

Whole Wheat Rotini Pasta
Servings: 5, 1 cup servings
Ingredients:
4 servings (8 oz dry) Whole Wheat Rotini

1 pound 93% lean ground beef
1 tsp onion powder
1 3/4 cup water
1 (10 3/4 oz) can Tomato Soup condensed soup
1 Tbsp tomato paste
1 (15 oz) kernel corn, drained
1 envelope thick & zesty spaghetti sauce mix
1 cup shredded Mexican Blend Weight Watcher's

Directions:
1. Cook pasta according to package directions.
2. Meanwhile, brown the ground beef with onion salt in a large skillet until browned.  Drain.
3. Stir in the water, soup, spaghetti sauce mix, corn, tomato paste to beef and bring to boil.
4. Reduce heat and simmer, uncovered for about 5 minutes.
5. Drain pasta and mix in to sauce mixture.  Top with cheese and stir in.  Leave over low heat until cheese is completely melted.
NI: 532 cals, 24 g fat, 80 mg chol, 997 mg sodium, 54 g carbs, 8 g fiber, 28 g protein