YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese Casserole
Baked chickpea pasta and lean ground turkey tossed in a velvety Greek yogurt cheese sauce with tender broccoli florets.
INGREDIENTS
2 oz Chickpea pasta
4 oz Ground turkey
0.25 cup Greek yogurt
0.25 oz Sharp cheddar cheese
1 cup Broccoli florets
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Onion powder
1 tbsp Nutritional yeast
0.25 tsp Olive oil
PREPARATION
Preheat oven to 375°F.
Boil chickpea pasta in salted water for 2 minutes less than package directions; add broccoli for the last 2 minutes, then drain.
Heat olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.
In a large bowl, whisk together Greek yogurt, half the cheddar, nutritional yeast, garlic powder, onion powder, salt, and pepper.
Fold the cooked pasta, broccoli, and turkey into the yogurt mixture until well coated.
Transfer to a small baking dish, top with remaining cheddar, and bake for 15 minutes until the cheese is melted and bubbly.