High Protein Italian Pasta Bake
A delicious, cheesy comfort food classic, modified for more protein and less calories. Recipe from Tom Venuto's Burn the Fat Feed the Muscle Blog (www.BurnTheFatBlog.com)
Servings: 5
Calories: 464kcal
Equipment
Ingredients
- 20 oz 96% fat-free ground beef (567g)
- 24 oz Pasta sauce (680g)
- 6 oz protein penne pasta (barilla) (= approx 3 cups cooked)
- 2 tsp salt (for pasta water)
- 1/2 tsp salt & pepper (for beef/casserole)
- 8 oz sliced mushrooms (227g)
- 1 Tbsp Italian seasoning (or to taste)
- 1 Tbsp Minced garlic (about 3 cloves)
- 1 Cup mozzarella, low-fat, shredded
- 1/4 Cup parmesan, reduced fat
Instructions
- Heat oven to 375
- Cook pasta according to package instructions. Optional: Salt water
- In a large skillet or in casserole dish, cook ground beef on medium high until browned. Add garlic. Season with salt and pepper. About 4-5 minutes. Drain
- If you used a skillet, transfer beef to a 9 X 13 baking dish
- Add the cooked pasta, pasta sauce, mushrooms, and the Italian seasoning to the dish. Stir to mix
- Top with low fat parmesan cheese and low fat mozzarella cheese
- Bake 20 minutes or until cooked through
- Optional: garnish with fresh chopped parsley or basil
Nutrition
Calories: 464kcal | Carbohydrates: 42.4g | Protein: 43.7g | Fat: 13.1g