NUTRITION

SERVINGS

INGREDIENTS

6 oz extra lean ground beef

1.5 oz dry whole wheat penne

0.25 cup tomato puree

1 tbsp plain non-fat Greek yogurt

0.25 cup shredded part-skim mozzarella cheese

1 tbsp grated Parmesan cheese

0.25 cup diced yellow onion

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the whole wheat penne until al dente, then drain and set aside.

• 3

  In a large oven-safe skillet over medium heat, add the ground beef and diced onion, cooking until the beef is browned and the onion is translucent.

• 4

  Add the minced garlic, sea salt, black pepper, and dried oregano to the skillet, sautéing for 1 minute until fragrant.

• 5

  Stir in the tomato puree and fresh baby spinach, cooking until the spinach has completely wilted into the sauce.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce turns a creamy rose color.

• 7

  Fold the cooked penne into the beef and sauce mixture until every noodle is well-coated.

• 8

  Top the pasta evenly with shredded mozzarella and grated Parmesan cheese.

• 9

  Place the skillet in the oven and bake for 10-12 minutes, or until the cheese is melted and slightly browned on top.