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Happy Pioneer Day! 🌻
I love this recipe. It's easy and packed full of protein. It makes a great freezer meal and leftovers taste even better. Nutrition information included below.
16 oz (1 box) Banza penne
1 lb 85% lean ground beef
16 oz 4% cottage cheese
8 oz Neufchâtel cream cheese
24 oz jarred spaghetti sauce (I used Trader Joe's Roasted Garlic)
1 cup shredded mozzarella
1 cup shredded Monterey Jack
1 large yellow onion
1 large green bell pepper
Directions:
Boil the Banza pasta until just al dente, about 6 min. Drain.
While the pasta cooks, brown the ground beef with the chopped onion and green pepper. Drain excess grease if needed.
Stir in the Trader Joe's Roasted Garlic Marinara and simmer for 5 minutes.
In a separate bowl, mix the cottage cheese and Neufchâtel cream cheese until well combined.
Layer half the cooked pasta into the meat sauce.
Spread half of the pasta mixture into a greased 9×13-inch baking dish.
Spread the cheese mixture evenly over the pasta.
Add the remaining pasta mixture.
Top with the mozzarella and Monterey Jack cheeses.
Bake uncovered for 30–35 minutes, until hot and bubbly.
Let stand for 10 minutes before serving
If you divide a large 9x13 pan into 9 large servings, this is the nutrition information:
Calories ~450 kcal
Protein ~32 g
Carbohydrates ~27 g
Fiber ~7 g
Net Carbs ~20 g
Fat ~23 g
Never was sun so bright before,
No matin of the lark so sweet,
No grass so green beneath my feet,
Nor with such dewdrops jewelled o'er.
I stand with thee outside the door,
The air not yet is close with heat,
And far across the yellowing wheat
The waves are breaking on the shore.
A lovely day! Yet many such,
Each like to each, this month have passed,
And none did so supremely shine.
One thing they lacked: the perfect touch
Of thee—and thou art come at last,
And half this loveliness is thine.
Robert Fuller Murray
