One-Pot Cheesy Beef Protein Pasta

Ingredients

Beef and Seasoning

• 24 ounces 96% lean ground beef
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons Italian seasoning

Pasta and Sauce

• 3 cups Simple Truth Organic Chicken Bone Broth
• 1 can (15 ounces) Kroger Tomato Sauce
• 12 ounces Barilla Protein+ Penne
• 2 ounces shredded part-skim mozzarella cheese
• 3 tablespoons grated Parmesan cheese

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Instructions

1. Heat a large deep skillet or Dutch oven over medium-high heat.
2. Add the ground beef, garlic powder, onion powder, salt, pepper, and Italian seasoning. Cook for 6 to 8 minutes, breaking the beef into small pieces, until no pink remains.
3. Add the chicken bone broth and tomato sauce. Stir and bring to a gentle boil.
4. Stir in the dry penne. Reduce the heat to medium-low, cover, and cook for 12 to 14 minutes, stirring every 3 to 4 minutes so the pasta does not stick.
5. Remove the lid when the pasta is tender. Simmer uncovered for 2 to 3 minutes if extra liquid remains.
6. Turn off the heat. Stir in the mozzarella and Parmesan until melted.
7. Divide evenly into 6 servings of 1 1/2 cups each.

Freezer Storage

1. Cool completely before freezing.
2. Divide into individual portions. If four servings remain, use a gallon-size freezer bag. If fewer than four servings remain, use quart-size freezer bags.
3. Remove as much air as possible, seal, label, and freeze flat for up to 3 months.

Reheating Instructions

1. Thaw overnight in the refrigerator.
2. Add 1 tablespoon chicken bone broth per serving and microwave for 90 seconds. Stir, then heat in 30-second intervals until the center reaches 165°F.

40/400 Notes

• Keep the heat at a gentle simmer after adding the pasta so the sauce stays in the pan instead of on the stove.
• Measure each serving after the cheese is stirred through so the beef and pasta stay evenly distributed.