Serves 8
Directions
- 1Cook pasta until al dente, reserving 1 cup pasta water before draining.
- 2Spread three pounds of beef evenly in your pan to sear the bottom.
- 3Cook up one box of protein pasta while the ground beef is cooking.
- 4Once one side of the ground beef has color, flip it over and add a diced onion.
- 5Once the other side has a sear, break up the ground beef as it cooks.
- 6Just before the ground beef is done cooking, add five teaspoons of minced garlic.
- 7Season with salt, black pepper, and paprika.
- 8Mix well as your beef finishes up cooking.
- 9Once your ground beef is done cooking, add one 28 oz jar of crushed tomatoes and one cup of beef broth.
- 10Mix in the crushed tomatoes and beef broth and bring to a low simmer.
- 11Let this simmer for about five to seven minutes until a nice, thick, rich sauce is formed.
- 12Once the sauce is thick, add in your cooked protein pasta and mix well to coat the noodles.
- 13Reduce your heat and add one cup of grated parmesan and two cups of part-skim mozzarella.
- 14Keep mixing until all the cheese is melted and well combined.
- 15Once the cheese is melted and everything is well combined, divide it up amongst your meal prep containers.
Ingredients
- 3 lbs 96/4 Lean Ground Beef
- 1 box Barilla Protein+ Pasta
- 1 Medium Onion diced
- 5 tsp Minced Garlic
- 2 Tbsp Tomato Paste
- 1 can Crushed Tomatoes
- 1 cup Beef Broth
- 1 Tbsp Smoked Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 cup Grated Parmesan Cheese
- 2 cups Part Skim Mozzarella Cheese
Equipment
panlarge skilletmeal prep containers
Tips
- To make the sauce creamy, add pasta water if needed when mixing in the cheeses.
- Store leftovers for 4-5 days or freeze for longer. Reheat with a splash of liquid.
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