Serves 6

Ingredients

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1 ½ pounds 93% lean ground beef

1 cup diced yellow onion

1 teaspoon salt

½ teaspoon pepper

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 tablespoon Worcestershire sauce

2 tablespoons tomato paste

1 (14.5 oz) can petite diced tomatoes (2 cups)

2 cups unsalted beef broth

2 cups cooked Barilla Protein+ Rotini (~140g dry)

2 cups low-fat cottage cheese

1 ¼ cup Walmart reduced-fat mozzarella cheese, divided

1 cup Walmart reduced-fat cheddar cheese, divided

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Directions

1. Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.

2. Add ground beef and onion to a large skillet over medium-high heat. Cook, breaking up meat, until cooked through and onion is tender. Don’t drain extra liquid from the skillet.

3. Season with salt, pepper, Italian seasoning, and garlic powder. Add Worcestershire sauce, tomato paste, diced tomatoes, beef broth, and uncooked pasta; stir to combine. Reduce heat to medium, cover, and let simmer for 8–10 minutes or until pasta is tender. Remove from heat and stir in cottage cheese and half of the mozzarella and cheddar.

4. Spread half the mixture into prepared baking dish and top with ¼ cup mozzarella and ¼ cup cheddar. Repeat layers. Bake uncovered for 10 minutes, or until cheese is melted and casserole is bubbling.

Prep Time

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Prep: 20 min

Cook: 30 min

Ready in: 50 min

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Nutrition (per serving – ⅙ of recipe)

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Calories: ~454

Protein: ~43g

Carbs: ~24g

Fat: ~20g

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