Angus Meatballs with Butternut Squash Rigatoni

This is an example of a meal that Solin would create to include in your personalized meal plan.

Angus Meatballs with Butternut Squash Rigatoni

YOUR SOLIN GENERATED RECIPE

Angus Meatballs with Butternut Squash Rigatoni

Pan-seared Angus meatballs simmered in a rich marinara sauce, tossed with tender rigatoni and roasted butternut squash for a savory and velvety finish.

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NUTRITION

794kcal
Protein
42.3g
Fat
52.2g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

7 oz ground angus beef

0.75 oz dry rigatoni pasta

1 cup cubed butternut squash

0.5 cup marinara sauce

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

  • 1

    Preheat oven to 400°F and toss the cubed butternut squash with olive oil, sea salt, and black pepper on a baking sheet.

  • 2

    Roast the squash for 20 minutes until the edges are tender and slightly caramelized.

  • 3

    Bring a pot of salted water to a boil and cook the rigatoni according to package directions until al dente, then drain.

  • 4

    In a bowl, combine the ground angus beef with garlic powder and dried oregano, then form into small, uniform meatballs.

  • 5

    Heat a large non-stick skillet over medium-high heat and sear the meatballs until browned on all sides.

  • 6

    Pour the marinara sauce into the skillet with the meatballs, reduce heat to low, and simmer for 5 minutes.

  • 7

    Gently fold the cooked rigatoni and roasted butternut squash into the skillet until everything is evenly coated in sauce.

  • 8

    Divide into bowls and garnish with chopped fresh parsley before serving.

Angus Meatballs with Butternut Squash Rigatoni

This is an example of a meal that Solin would create to include in your personalized meal plan.

Angus Meatballs with Butternut Squash Rigatoni

YOUR SOLIN GENERATED RECIPE

Angus Meatballs with Butternut Squash Rigatoni

Pan-seared Angus meatballs simmered in a rich marinara sauce, tossed with tender rigatoni and roasted butternut squash for a savory and velvety finish.

NUTRITION

794kcal
Protein
42.3g
Fat
52.2g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

7 oz ground angus beef

0.75 oz dry rigatoni pasta

1 cup cubed butternut squash

0.5 cup marinara sauce

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

  • 1

    Preheat oven to 400°F and toss the cubed butternut squash with olive oil, sea salt, and black pepper on a baking sheet.

  • 2

    Roast the squash for 20 minutes until the edges are tender and slightly caramelized.

  • 3

    Bring a pot of salted water to a boil and cook the rigatoni according to package directions until al dente, then drain.

  • 4

    In a bowl, combine the ground angus beef with garlic powder and dried oregano, then form into small, uniform meatballs.

  • 5

    Heat a large non-stick skillet over medium-high heat and sear the meatballs until browned on all sides.

  • 6

    Pour the marinara sauce into the skillet with the meatballs, reduce heat to low, and simmer for 5 minutes.

  • 7

    Gently fold the cooked rigatoni and roasted butternut squash into the skillet until everything is evenly coated in sauce.

  • 8

    Divide into bowls and garnish with chopped fresh parsley before serving.