YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and lean ground turkey baked in a velvety Greek yogurt and sharp cheddar sauce, finished with a golden, bubbly cheese crust.
INGREDIENTS
2 oz Chickpea elbow pasta
4 oz Ground turkey (93% lean)
0.25 cup Plain non-fat Greek yogurt
1 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
1 cup Fresh spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain.
In a non-stick skillet over medium-high heat, brown the ground turkey until fully cooked and no longer pink.
In a large mixing bowl, whisk together the Greek yogurt, nutritional yeast, garlic powder, sea salt, black pepper, and half of the shredded cheddar cheese.
Stir the cooked pasta, browned turkey, and fresh spinach into the yogurt mixture until the spinach begins to wilt and everything is evenly coated.
Transfer the mixture to a small oven-safe baking dish.
Top with the remaining cheddar cheese and a sprinkle of smoked paprika.
Bake for 15 minutes, or until the cheese is melted and the edges are bubbling.