Creamy Cheesy Whole Wheat Macaroni Bake with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cheesy Whole Wheat Macaroni Bake with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Whole Wheat Macaroni Bake with Roasted Vegetables

A comforting, oven-baked dish featuring whole wheat macaroni mingled with roasted broccoli and red bell pepper, combined with a creamy blend of low-fat cheddar and non-fat Greek yogurt, and boosted with chickpeas for an extra protein kick. This meal is a wholesome, balanced option that's both satisfying and nutritious.

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NUTRITION

480kcal
Protein
32g
Fat
11.3g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Macaroni

100g Broccoli

50g Red Bell Pepper

30g Low-Fat Cheddar Cheese

125g Non-Fat Greek Yogurt

50g Chickpeas (drained)

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the whole wheat macaroni in boiling water according to package instructions until al dente, then drain.

  • 3

    While the pasta cooks, chop the broccoli into florets and slice the red bell pepper into strips.

  • 4

    Lightly coat a baking sheet with olive oil spray and arrange the broccoli and red bell pepper. Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    In a large bowl, combine the cooked macaroni, roasted vegetables, drained chickpeas, low-fat cheddar cheese, and non-fat Greek yogurt. Toss gently to mix.

  • 6

    Transfer the mixture to a lightly greased baking dish and bake for an additional 10 minutes to let the flavors meld together.

  • 7

    Remove from the oven and allow it to cool slightly before serving. Enjoy your creamy, cheesy, and nutrient-packed bake!

Creamy Cheesy Whole Wheat Macaroni Bake with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cheesy Whole Wheat Macaroni Bake with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Cheesy Whole Wheat Macaroni Bake with Roasted Vegetables

A comforting, oven-baked dish featuring whole wheat macaroni mingled with roasted broccoli and red bell pepper, combined with a creamy blend of low-fat cheddar and non-fat Greek yogurt, and boosted with chickpeas for an extra protein kick. This meal is a wholesome, balanced option that's both satisfying and nutritious.

NUTRITION

480kcal
Protein
32g
Fat
11.3g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

50g Whole Wheat Macaroni

100g Broccoli

50g Red Bell Pepper

30g Low-Fat Cheddar Cheese

125g Non-Fat Greek Yogurt

50g Chickpeas (drained)

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Cook the whole wheat macaroni in boiling water according to package instructions until al dente, then drain.

  • 3

    While the pasta cooks, chop the broccoli into florets and slice the red bell pepper into strips.

  • 4

    Lightly coat a baking sheet with olive oil spray and arrange the broccoli and red bell pepper. Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    In a large bowl, combine the cooked macaroni, roasted vegetables, drained chickpeas, low-fat cheddar cheese, and non-fat Greek yogurt. Toss gently to mix.

  • 6

    Transfer the mixture to a lightly greased baking dish and bake for an additional 10 minutes to let the flavors meld together.

  • 7

    Remove from the oven and allow it to cool slightly before serving. Enjoy your creamy, cheesy, and nutrient-packed bake!