Beef and Spinach Pasta Bake

Category:

Dinner

Main Course

Ingredients:

• 200g Beef
• 100g Spinach
• 50g Onion
• 100g Green Peas
• 2 cloves Garlic
• 50g Cucumber
• 1 tbsp Sea Salt
• 2 tbsp Rice Vinegar
• 100g Tomato Puree
• 2 tbsp Vegetable Oil
• 2 tbsp Soya Sauce
• 100g Pasta
• 50g Parmesan Cheese
• 100g Yogurt
• 50g Cottage Cheese
• 50g Butter
• 50g Olives
• 1 tbsp Lemon Juice
• 50g Chia Seeds
• 50g Sesame Seeds
• 50g Brown Sugar
• 50g Sugar
• 200g All Purpose Flour
• 1 Egg
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 100g Oats
• 100g Whole Brown Lentils
• 200g Basmati Rice

Kitchen Tools Needed:

• Oven
• Stove Top

Instructions:

• Preheat the oven to 180°C (350°F).
• In a skillet, heat the vegetable oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
• Add the beef to the skillet, season with sea salt, and cook until browned.
• Stir in the spinach, green peas, and tomato puree. Cook for another 5 minutes until the spinach wilts.
• In a separate pot, cook the pasta according to package instructions. Drain and set aside.
• In a bowl, mix the cooked pasta with the beef and spinach mixture, add rice vinegar, soya sauce, and lemon juice. Stir well.
• In another bowl, combine yogurt, cottage cheese, and parmesan cheese. Mix until smooth.
• In a baking dish, layer half of the pasta mixture, then spread the cheese mixture on top, followed by the remaining pasta mixture.
• Melt the butter and drizzle over the top. Sprinkle with chia seeds, sesame seeds, and olives.
• Bake in the preheated oven for 25-30 minutes until golden and bubbly.
• While the pasta bake is cooking, prepare the lentils and rice according to package instructions.
• Serve the pasta bake with a side of lentils and rice.

Macros:

• Total Calories: 1150kcal
• Carbs: 150g
• Proteins: 80g
• Fats: 70g