CHEESEBURGER PASTA

Serves 7
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Directions

  1. 1Cook the protein pasta according to package directions. Drain and set aside.
  2. 2Cook the protein pasta according to package directions. Drain and set aside.
  3. 3Cook the protein pasta according to package directions. Drain and set aside.
  4. 4Dice the onion and bell pepper.
  5. 5Dice the onion and bell pepper.
  6. 6Dice the onion and bell pepper.
  7. 7Brown the ground beef in a large skillet.
  8. 8Brown the ground beef in a large skillet.
  9. 9Brown the ground beef in a large skillet.
  10. 10Break apart the ground beef and add the onion, bell pepper, mustard, and seasonings.
  11. 11Break apart the ground beef and add the onion, bell pepper, mustard, and seasonings.
  12. 12Break apart the ground beef and add the onion, bell pepper, mustard, and seasonings.
  13. 13Cook until the beef is fully cooked and the vegetables are softened.
  14. 14Cook until the beef is fully cooked and the vegetables are softened.
  15. 15Cook until the beef is fully cooked and the vegetables are softened.
  16. 16Reduce heat to low.
  17. 17Reduce heat to low.
  18. 18Reduce heat to low.
  19. 19Stir in the cream cheese, cheddar cheese, and skim milk until smooth and creamy.
  20. 20Stir in the cream cheese, cheddar cheese, and skim milk until smooth and creamy.
  21. 21Stir in the cream cheese, cheddar cheese, and skim milk until smooth and creamy.
  22. 22Add the cooked pasta and stir until evenly coated.
  23. 23Add the cooked pasta and stir until evenly coated.
  24. 24Add the cooked pasta and stir until evenly coated.
  25. 25Divide into 7 servings (~2.25 cups each).
  26. 26Divide into 7 servings (~2.25 cups each).
  27. 27Divide into 7 servings (~2.25 cups each).

Ingredients

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

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.