Directions
- 1Sauté a medium onion with olive oil for a few minutes until soft.
- 2Add the lean ground beef and season it well with salt and pepper.
- 3Cook for 3 to 4 minutes until everything is combined.
- 4Add the minced garlic and cook until fragrant.
- 5Set aside the lean ground beef and onions.
- 6Toast the pasta in the pan for a few minutes with some of the leftover ground beef fat.
- 7Add enough water to cover the pasta and follow cooking instructions until al dente, approximately 7-9 minutes.
- 8In a blender, combine milk, heavy cream, light cream cheese, parmesan cheese, and seasonings.
- 9Blend until smooth.
- 10Add the sauce to the al dente pasta along with the ground beef mixture.
- 11Let it thicken up on medium-low heat for 5 to 6 minutes.
- 12Serve in a bowl.
- 13Top off with more freshly grated Parmesan and parsley.
Ingredients
- 8 oz protein Cellantani pasta
- 1 lb Ground beef, 93% lean
- Salt
- Pepper
- 1 medium onion, diced
- 3 cloves Garlic, minced
- 1 tbsp Olive oil
- 0.25 cup heavy cream
- 1 cup fat free fair life milk
- 0.5 cup Parmesan cheese, grated
- 2 tbsp 1/3 fat cream cheese
- 2 tsp Italian seasoning
- 0.25 tsp salt
- Freshly grated Parmesan
- Parsley
Equipment
Panspatulameat masherladleblenderserving bowl
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