NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz Chickpea penne pasta

0.5 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Parmesan cheese

1 cup Baby spinach

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the chickpea penne for 2 minutes less than the package instructions until al dente, then drain and set aside.

• 3

  Heat the olive oil in a large oven-safe skillet over medium heat and sauté the diced yellow onion and minced garlic until they are fragrant and translucent.

• 4

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is thoroughly browned.

• 5

  Stir in the tomato puree, dried oregano, sea salt, and black pepper, then let the sauce simmer for about 5 minutes to allow the flavors to meld.

• 6

  Fold the baby spinach into the beef mixture until it is just wilted, then gently stir in the cooked pasta until evenly coated.

• 7

  Level the mixture in the skillet or transfer to a small baking dish, then sprinkle the grated parmesan cheese evenly over the top.

• 8

  Place in the oven and bake for 10-15 minutes until the cheese is melted and the edges of the pasta are slightly crispy and golden.