Directions
- 1Sauté a medium onion for a few minutes until soft.
- 2Add the lean ground beef and season it well with salt and pepper.
- 3Cook for three to four minutes until everything’s combined.
- 4Add the minced garlic.
- 5Set aside the lean ground beef.
- 6Toast the pasta in the pan for a few minutes with some of that leftover ground beef.
- 7Add enough water to cover it.
- 8Follow cooking instructions until al dente, approx 7–9 mins
- 9In a food processor, combine milk, heavy cream, cream cheese, parmesan cheese, Italian seasoning and salt.
- 10Add the sauce to the al dente pasta along with the ground beef mixture.
- 11Let that thicken up on medium-low heat for five to six minutes.
- 12Serve in a bowl, top off with more freshly grated parmesan and parsley.
Ingredients
- 8 oz protein Cellantani pasta
- 1 lb Ground beef, 93% lean
- 0 Salt
- 0 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
Equipment
large panfood processor
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