CHEESEBURGER PASTA

Serves 7
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Directions

  1. 1Start by dropping 2 lbs of ground beef into your pan.
  2. 2Start by dropping 2 lbs of ground beef into your pan.
  3. 3Start by dropping 2 lbs of ground beef into your pan.
  4. 4While the ground beef is getting a nice sear, cook up one box of protein pasta according to package directions. Drain and set aside.
  5. 5While the ground beef is getting a nice sear, cook up one box of protein pasta according to package directions. Drain and set aside.
  6. 6While the ground beef is getting a nice sear, cook up one box of protein pasta according to package directions. Drain and set aside.
  7. 7Once your ground beef has a little bit of color, go ahead and give that a flip to sear the other side.
  8. 8Once your ground beef has a little bit of color, go ahead and give that a flip to sear the other side.
  9. 9Once your ground beef has a little bit of color, go ahead and give that a flip to sear the other side.
  10. 10Add in one diced onion and one diced bell pepper.
  11. 11Add in one diced onion and one diced bell pepper.
  12. 12Add in one diced onion and one diced bell pepper.
  13. 13Use your meat masher to mash your meat and continue to break up your meat as it cooks.
  14. 14Use your meat masher to mash your meat and continue to break up your meat as it cooks.
  15. 15Use your meat masher to mash your meat and continue to break up your meat as it cooks.
  16. 16Season with two tablespoons of yellow mustard, some salt, black pepper, garlic powder, and some onion powder.
  17. 17Season with two tablespoons of yellow mustard, some salt, black pepper, garlic powder, and some onion powder.
  18. 18Season with two tablespoons of yellow mustard, some salt, black pepper, garlic powder, and some onion powder.
  19. 19Cook until the beef is fully cooked and the vegetables are softened.
  20. 20Cook until the beef is fully cooked and the vegetables are softened.
  21. 21Cook until the beef is fully cooked and the vegetables are softened.
  22. 22Once your ground beef's done cooking, reduce your heat to a low.
  23. 23Once your ground beef's done cooking, reduce your heat to a low.
  24. 24Once your ground beef's done cooking, reduce your heat to a low.
  25. 25Add in 4 oz of reduced fat cream cheese, two cups of reduced fat cheddar cheese, and half a cup of skim milk.
  26. 26Add in 4 oz of reduced fat cream cheese, two cups of reduced fat cheddar cheese, and half a cup of skim milk.
  27. 27Add in 4 oz of reduced fat cream cheese, two cups of reduced fat cheddar cheese, and half a cup of skim milk.
  28. 28Mix all that together until the cheese melts and forms a nice creamy sauce.
  29. 29Mix all that together until the cheese melts and forms a nice creamy sauce.
  30. 30Mix all that together until the cheese melts and forms a nice creamy sauce.
  31. 31Once your pasta's done cooking, add that in as well.
  32. 32Once your pasta's done cooking, add that in as well.
  33. 33Once your pasta's done cooking, add that in as well.
  34. 34Mix all that until well combined and your noodles get coated in that sauce.
  35. 35Mix all that until well combined and your noodles get coated in that sauce.
  36. 36Mix all that until well combined and your noodles get coated in that sauce.
  37. 37Divide it up amongst your meal prep containers into seven equal portions. Each portion is going to get two cups of your cheeseburger pasta.
  38. 38Divide it up amongst your meal prep containers into seven equal portions. Each portion is going to get two cups of your cheeseburger pasta.
  39. 39Divide it up amongst your meal prep containers into seven equal portions. Each portion is going to get two cups of your cheeseburger pasta.

Ingredients

  • 2 lbs 96/4 Lean Ground Beef
  • 2 lbs 96/4 Lean Ground Beef
  • 2 lbs 96/4 Lean Ground Beef
  • 1 box Barilla Protein+ Pasta
  • 1 box Barilla Protein+ Pasta
  • 1 box Barilla Protein+ Pasta
  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 1 diced bell pepper
  • 1 diced bell pepper
  • 1 diced bell pepper
  • 2 tbsp yellow mustard
  • 2 tbsp yellow mustard
  • 2 tbsp yellow mustard
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 4 oz reduced fat cream cheese
  • 4 oz reduced fat cream cheese
  • 4 oz reduced fat cream cheese
  • 2 cups reduced fat cheddar cheese
  • 2 cups reduced fat cheddar cheese
  • 2 cups reduced fat cheddar cheese
  • 0.5 cup skim milk
  • 0.5 cup skim milk
  • 0.5 cup skim milk

Equipment

panmeat masherlarge skilletmeal prep containers

Tips

  • Divide into 7 servings (~2.25 cups each).
  • Store up to 5 days in the refrigerator or freeze for longer storage.
  • Reheat with a splash of milk if needed.