YOUR SOLIN GENERATED RECIPE
High Protein Baked Macaroni and Cheese
Lean ground turkey and chickpea pasta tossed in a velvety Greek yogurt cheese sauce, then baked until the edges are golden and bubbly.
INGREDIENTS
2 oz Chickpea pasta
5 oz Ground turkey
0.25 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Smoked paprika
0.13 tsp Sea salt
0.13 tsp Black pepper
1 cup Fresh spinach
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest, then drain.
In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Add the cooked pasta, browned turkey, and fresh spinach to the bowl with the yogurt sauce and stir until the spinach is slightly wilted and everything is evenly coated.
Transfer the mixture into a small oven-safe baking dish.
Sprinkle the shredded sharp cheddar cheese evenly over the top.
Place in the oven and bake for 12-15 minutes, or until the cheese is melted and the sauce is bubbling around the edges.