Name: Lean Beef and Vegetable Baked Pasta Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Lean Ground Beef (93% lean); 1.5 oz Whole Wheat Penne; 0.5 cup Marinara Sauce; 0.5 cup chopped Zucchini; 1 oz Part-Skim Mozzarella Cheese; 1 clove Garlic

Lean Beef and Vegetable Baked Pasta Casserole

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

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Baked Pasta Casserole

Whole wheat penne and lean ground beef baked in a zesty marinara with hidden zucchini, finished with a layer of melty mozzarella.

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NUTRITION

Protein

42.3g

Fat

16.7g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lean Ground Beef (93% lean)

1.5 oz Whole Wheat Penne

0.5 cup Marinara Sauce

0.5 cup chopped Zucchini

1 oz Part-Skim Mozzarella Cheese

1 clove Garlic

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small baking dish.
2
Bring a pot of water to a boil and cook the whole wheat penne until just al dente, then drain.
3
In a large skillet over medium heat, brown the lean ground beef with minced garlic until no longer pink.
4
Stir in the finely chopped zucchini and sauté for 3 minutes until slightly softened.
5
Pour the marinara sauce into the skillet and simmer with the beef and vegetables for 2 minutes.
6
Combine the cooked pasta with the meat sauce and toss until everything is well coated.
7
Transfer the mixture to the baking dish and sprinkle the mozzarella cheese evenly over the top.
8
Bake for 15-20 minutes until the sauce is bubbling and the cheese is beautifully melty.