YOUR SOLIN GENERATED RECIPE
Lean Beef Pizza Pasta Bake with Bell Peppers and Mozzarella
High-protein pasta and lean beef tossed with sautéed peppers in a zesty marinara, finished with a layer of melty mozzarella.
INGREDIENTS
4.5 oz Lean Ground Beef
2 oz Chickpea Penne Pasta
1/2 cup Marinara Sauce
1 oz Part-Skim Mozzarella
3/4 cup Diced Bell Peppers
1/3 cup Diced Yellow Onion
2 cloves Garlic
1 tsp Italian Seasoning
PREPARATION
Preheat your oven to 375 degrees Fahrenheit.
Cook the chickpea pasta in a large pot of boiling salted water for two minutes less than the package instructions until it is al dente.
In a large non-stick skillet over medium-high heat, brown the lean ground beef until it is no longer pink.
Add the diced bell peppers, onion, and minced garlic to the skillet and sauté for about five minutes until the vegetables are tender.
Stir in the marinara sauce and Italian seasoning, allowing the mixture to simmer gently for three minutes.
Drain the pasta and combine it with the beef and sauce mixture in the skillet, tossing until everything is evenly coated.
Transfer the pasta mixture into a small baking dish and sprinkle the shredded mozzarella cheese over the top.
Bake for 10 to 12 minutes until the cheese is melted and the edges are bubbling.