WW Mozzarella Pasta

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This WW Mozzarella Pasta with beef & veggies is a cozy, satisfying dish that uses basic ingredients. It is not heavy, yet it is enough to fill the weeknight. The lean beef adds protein, the vegetables give fiber and flavor & the gooey mozzarella melts wonderfully into the pasta. Indeed, WW Mozzarella Pasta with beef & veggies is very cleverly portioned; they are loaded with comfort but not weight gain. The tenderness and a slight pull because of the cheese are safe in every bite, along with the bursts of fresh veggie flavor. The dish is also reheated well and thus can be used as lunch leftovers. Preparing a cheesy pasta bake is an effortless method that does not compromise your health agenda.

STATS

  • Total Time: needs 45 minutes
  • Prep Time: 15 minutes
  • Cuisine: American/WW-friendly
  • Method: Stove + Bake
  • Diet: Low-calorie, high-protein
  • Course: Dinner
  • Yield: 6 servings
  • Serving Size: 1 and 1/2 cups
  • Cook Time: 30 minutes
  • Difficulty: Easy

EQUIPMENT

  • Large skillet
  • Medium pot
  • Strainer
  • 9×13 baking dish
  • Mixing spoon
  • Measuring cups & spoons
  • Oven

INGREDIENTS:

  • 3/4 pound of 96% lean ground beef
  • 1 cup of sliced zucchini, half a cup of chopped onion
  • 1/4 teaspoon black pepper & 1/2 teaspoon salt
  • One cup of chopped bell pepper (any color)
  • A teaspoon of powdered garlic
  • 8 ounces of whole wheat penne or rotini
  • One teaspoon of Italian seasoning
  • 1 and a half cups of marinara sauce (without added sugar)
  • One cup of mozzarella cheese
  • 1/4 cup water

INGREDIENT NOTES

Pasta:

  • Whole wheat is fiberous and absorbent. Chickpea or lentil pasta can also be used.

Beef:

  • It is WW-friendly with extra lean. Chicken/ground turkey is also good.

Onion & garlic powder

  • Go savory on the base. New garlic can be employed.

Zucchini and Bell pepper:

  • Not heavy to the stomach, plenty of taste & colour. Small dice, even cooking.

Marinara sauce:

  • SmartPoints will remain low through low-sodium & no-sugar-added.

Cheese:

  • Part-skim mozzarella is a wonderful melting cheese when shredded. Don’t skip!

Water:

  • Thin the sauce a little & it should be able to cover the whole pasta.

DIRECTIONS

  1. Set the oven’s temperature to 375°F (190°C).
  2. Apply nonstick cooking spray to the baking dish.
  3. Pasta should be cooked till just al dente in salted water.
  4. After draining, set it aside.
  5. You need to make the beef & onion browned in a pan on low flame.
  6. Brown the ground beef & onion in a pan over medium heat.
  7. Add Italian seasoning, salt, zucchini, bell pepper, garlic powder, & pepper.
  8. Cook, stirring, till veggies are tender, 5 to 6 minutes.
  9. Add water and marinara and stir. To combine flavors, simmer for two minutes.
  10. Fill the skillet with cooked spaghetti. Gently stir till well blended.
  11. Place the mixture in a baking dish. Evenly distribute the mozzarella.
  12. Now bake it for no more then fifteen to twenty minutes while the cheese has melted.
  13. Before serving, let it sit for five minutes.

TIPS

  • Consistently shape veggies so that they cook faster & at the same rate.
  • A nonstick skillet will decrease the amount of oil used.
  • Add a little more Italian seasoning to the top & bake.
  • Heat it up with a few crushed red pepper flakes.
  • Exchange vegetables according to the season-good ones are spinach, mushrooms, or broccoli.
  • Make twice as much & freeze some of it.

DATA STORAGE

Refrigerate:

  • Let cool completely before putting away in a sealed box. lasts for as many as four days.

Freezer:

  • Freeze separate portions in freezer-safe containers, wrapped with foil, for as much as two months. Overnight, thaw.

FAQS

Can you make it vegetarian?

  • Crumbled tofu, plant-based meat, or lentils are a good substitute to beef.

Does it need mozzarella?

  • It has an incredible taste and texture. To get fewer points, decrease the amount a little.

May I put in more veggies?

  • Definitely! Mushrooms, spinach/even cauliflower rice can be used.

Is it feasible to Neglect to bake?

  • It is also conceivable to eat it directly out of the skillet, provided that you have very little time, in which case, you simply melt some cheese on it.

Can I use any other thing if I do not have marinara?

  • You can use crushed tomatoes with some Italian spices.

Is pre-shredded cheese okay?

  • Well, it is good, However, fresh shreds have fewer ingredients and melt better.

NUTRITION:

Calories: 275
Total Fat 9g
Saturated Fat: 4 g
Carbs: 28g
Sodium: 420mg
Potassium: 480mg
Calcium: 130mg
Iron: 2mg
Beef and Veggies Pasta with Mozzarella has an estimated five (5) SmartPoints per serving.