Lean Beef and Roasted Vegetable Pasta Bake with Mozzarella

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

Lean Beef and Roasted Vegetable Pasta Bake with Mozzarella

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Pasta Bake with Mozzarella

Lean ground beef and roasted zucchini tossed with chickpea pasta and white beans in a savory marinara, finished with a layer of melty mozzarella.

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NUTRITION

495kcal
Protein
41.7g
Fat
17g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Lean Ground Beef (95/5)

1.25 ounces Chickpea Pasta

1/4 cup Cannellini Beans

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup Marinara Sauce (no sugar added)

0.75 ounces shredded Part-Skim Mozzarella

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini and red bell pepper with olive oil and a pinch of salt on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly browned.

  • 4

    While the vegetables roast, cook the chickpea pasta in boiling water for 1-2 minutes less than the package directions, then drain.

  • 5

    In a large skillet over medium-high heat, brown the lean ground beef until fully cooked, breaking it into small crumbles.

  • 6

    Stir the cooked pasta, roasted vegetables, cannellini beans, and marinara sauce into the skillet with the beef until well combined.

  • 7

    Transfer the mixture to a small baking dish and top evenly with the shredded mozzarella cheese.

  • 8

    Place the dish under the broiler for 2-3 minutes until the cheese is melted and bubbly.

Lean Beef and Roasted Vegetable Pasta Bake with Mozzarella

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

Lean Beef and Roasted Vegetable Pasta Bake with Mozzarella

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Vegetable Pasta Bake with Mozzarella

Lean ground beef and roasted zucchini tossed with chickpea pasta and white beans in a savory marinara, finished with a layer of melty mozzarella.

NUTRITION

495kcal
Protein
41.7g
Fat
17g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Lean Ground Beef (95/5)

1.25 ounces Chickpea Pasta

1/4 cup Cannellini Beans

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup Marinara Sauce (no sugar added)

0.75 ounces shredded Part-Skim Mozzarella

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini and red bell pepper with olive oil and a pinch of salt on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly browned.

  • 4

    While the vegetables roast, cook the chickpea pasta in boiling water for 1-2 minutes less than the package directions, then drain.

  • 5

    In a large skillet over medium-high heat, brown the lean ground beef until fully cooked, breaking it into small crumbles.

  • 6

    Stir the cooked pasta, roasted vegetables, cannellini beans, and marinara sauce into the skillet with the beef until well combined.

  • 7

    Transfer the mixture to a small baking dish and top evenly with the shredded mozzarella cheese.

  • 8

    Place the dish under the broiler for 2-3 minutes until the cheese is melted and bubbly.