YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
High-protein chickpea pasta baked in a creamy Greek yogurt and sharp cheddar sauce with savory ground turkey for a comforting, velvety finish.
INGREDIENTS
2 oz Chickpea pasta shells
3 oz Ground turkey
0.33 cup Non-fat Greek yogurt
0.75 oz Sharp cheddar cheese
0.25 cup Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.13 tsp Black pepper
1 cup Fresh baby spinach
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest to keep it al dente; drain and set aside.
In a skillet over medium heat, cook the ground turkey until fully browned and crumbled, then remove from heat.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until the sauce is smooth.
Finely chop the baby spinach and stir it into the yogurt sauce along with half of the shredded cheddar cheese.
Add the cooked pasta and browned turkey to the bowl, tossing everything together until the pasta is thoroughly coated in the sauce.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.