Ingredients

• 1 lb ground beef
• 1 medium onion
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 bell pepper, diced OR 4 mini peppers, diced
• 1 cup fresh spinach, packed
• 1 14.5 oz can low sodium petite diced tomatoes
• 1 cup low-sodium beef broth
• 1 tbsp Italian seasoning
• 1 tsp salt
• ½ tsp pepper
• 1 ½ cups dry pasta, Penne or Rotini
• 1 15.5 oz can cannellini beans, drained & rinsed
• ½ cup parmesan cheese, shredded OR grated
• 1 cup mozzarella cheese, shredded

Directions

1. • In a 12-inch-deep skillet over medium heat, brown ground beef and cook until no longer pink, breaking it up with a spoon as you go, then add diced onion and minced garlic, and cook for about 2 minutes. Then add diced zucchini, diced pepper, and fresh spinach. Cook for a couple of minutes. Add diced tomatoes and beef broth, and cook until spinach is wilted. Add Italian seasoning, salt, pepper, and dried pasta. Mix and bring to a boil. Turn the heat to medium-low, cover with a lid, and simmer for about 15-20 minutes or until the pasta is al dente. Stir halfway through cooking. May add a small amount of water during the cooking process if needed. Remove the lid and add drained and rinsed cannellini beans. Mix and cook for another 5 minutes until heated through. Lastly, mix in Parmesan cheese and sprinkle the top with mozzarella cheese, and let it melt.

Recipe developed by Build Your Base Director of Nutrition, Holly Swee, RD