YOUR SOLIN GENERATED RECIPE
Lean Beef and Spinach Pasta Bake with Ricotta
Lean ground beef and chickpea penne tossed with fresh spinach and marinara, finished with a dollop of creamy whipped ricotta.
INGREDIENTS
4.4 ounces 97% Lean Ground Beef
1/3 cup Fat-Free Ricotta Cheese
1/4 cup Liquid Egg Whites
0.5 ounce Chickpea Penne
1 cup Fresh Spinach
2 tablespoons Marinara Sauce
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Boil the chickpea penne in salted water for two minutes less than the package directions until slightly firm, then drain.
Brown the lean ground beef in a non-stick skillet over medium-high heat until no longer pink.
Add the fresh spinach and marinara sauce to the skillet, stirring until the spinach is just wilted.
Remove the skillet from the heat and quickly stir in the liquid egg whites and cooked pasta until the mixture is well combined.
Transfer the beef and pasta mixture into the prepared baking dish.
Top the dish with dollops of the fat-free ricotta cheese.
Bake for 10-12 minutes until the edges are bubbly and the ricotta is warm and creamy.