Clean Eating

Freeze It, Heat It, Love it

PENNE BOLOGNESE CASSEROLE

F

SERVES 6. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 1 HOUR, 45 MINUTES.*

*PLUS COOLING AND FREEZING TIME.

Who doesn’t love a rich, gooey pasta bake, especially when all the work was done weeks ago? In this freezer-friendly recipe, we undercook the penne so it’s perfectly al dente (never overdone) once baked. Garnish with parsley or basil before serving.

1 lb lean ground beef
1 tbsp olive oil
1 yellow onion, chopped
1 carrot, chopped
1 stalk celery, finely chopped
2 tbsp unsalted tomato paste
3 cloves garlic, chopped
1 cup low-sodium chicken broth
1 16-oz BPA-free can crushed tomatoes with basil
2 tsp Italian seasoning
1 bay leaf
½ tsp sea salt
¼ tsp each ground black pepper and red pepper flakes
8 oz whole-grain penne pasta (TRY: Jovial 100% Organic Einkorn Whole Wheat Penne Rigate)
1 cup whole-milk cottage cheese
4 oz grated mozzarella cheese

TO FREEZE:

1. Heat a large skillet on medium-high. Add beef and cook, breaking up with a spatula, until browned and cooked through, about 8 minutes. Drain beef and transfer to a plate.

2. To skillet, heat oil on medium-high. Add onion, carrot and celery; sauté until tender, about 4 minutes. Add tomato paste and garlic; cook, stirring constantly, until fragrant, 45 seconds. Add broth and bring to

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