Serves 7
Directions
- 1Cook the protein pasta according to package directions. Drain and set aside.
- 2Dice the onion and bell pepper.
- 3Brown the ground beef in a large skillet.
- 4Break apart the ground beef and add the onion, bell pepper, mustard, and seasonings.
- 5Cook until the beef is fully cooked and the vegetables are softened.
- 6Reduce heat to low.
- 7Stir in the cream cheese, cheddar cheese, and skim milk until smooth and creamy.
- 8Add the cooked pasta and stir until evenly coated.
- 9Divide into 7 servings (~2.25 cups each).
Ingredients
- 2 lbs 96/4 Lean Ground Beef
- 14.5 oz Barilla Protein+ Pasta
- 4 oz reduced-fat cream cheese
- 2 cups reduced-fat cheddar cheese, shredded
- 0.5 cup skim milk
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 Tbsp yellow mustard
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp salt
- 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.
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