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1 lb lean ground beef

½ medium onion diced

1 red bell pepper diced

2 cloves garlic (minced)

1 teaspoon salt

1 teaspoon Italian seasoning

½ teaspoon paprika

½ teaspoon ground mustard

⅛ teaspoon red pepper flakes (or more, if you like it spicy!)

¼ cup frozen spinach, thawed and squeezed dry (or 1 cup fresh, chopped fine) optional

1 ¾ cup milk

1 ½ cup beef broth (low sodium)

2 ¾ cups dry uncooked macaroni (1 375g box)

1 ½ cups tomato or pasta sauce

1 ½ cups shredded cheese

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1. To a large pot add beef, onion, and peppers and cook until vegetables are softened. Cook over medium high heat until beef is browned.

2. Add garlic, salt, Italian seasoning, paprika, mustard red pepper flakes, and spinach. Cook 1-2 minutes to wake up the flavours.

3. Add in milk, broth, macaroni and tomato sauce and bring to a boil. Reduce heat to medium and cook 12-15 minutes, stirring often.

4. Stir in 1 cup of cheese. Sprinkle remaining cheese on top, cover and let sit for 5 minutes before serving.

To make this baby friendly, make the recipe as instructed here but follow these omissions/substitutions:

Only use a small pinch of chili flakes and omit the salt.

Use frozen chopped spinach and sodium-free beef broth.

When choosing a pasta, make sure to look for one that has been iron-fortified. Just look for iron on the Nutrition Facts label!

Once the dish has been made, remove some for baby. Then stir in the salt for the older family members!

Since this recipe uses smaller macaroni noodles, this will work best for a baby 9 months and older!