YOUR SOLIN GENERATED RECIPE
Steak and Four Cheese Pasta Bake
Sautéed sirloin and chickpea pasta tossed in a creamy four-cheese sauce and baked until the golden crust is bubbly and irresistible.
INGREDIENTS
3.5 oz top sirloin steak
1.5 oz chickpea penne pasta
0.25 cup low-fat cottage cheese
0.25 oz sharp cheddar cheese
1 tbsp parmesan cheese
0.25 oz shredded mozzarella cheese
0.25 cup tomato puree
1 cup fresh spinach
0.5 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat the oven to 375°F.
Boil the chickpea pasta in salted water for 2 minutes less than the package directions, then drain.
Season the steak with sea salt and black pepper, sear in olive oil over medium-high heat until browned, and slice into bite-sized pieces.
In a mixing bowl, whisk together the cottage cheese, tomato puree, garlic powder, and dried oregano until the sauce is smooth.
Fold the cooked pasta, seared steak pieces, and fresh spinach into the cottage cheese sauce until well combined.
Transfer the mixture to a small oven-safe baking dish and sprinkle the top evenly with cheddar, mozzarella, and parmesan cheese.
Bake for 15 to 20 minutes until the cheese is melted and the edges are golden and bubbly.