Fall Casserole

Total time to prepare: 30 minutes

Ingredients:

3 oz uncooked rigatoni pasta

350 grams raw butternut squash (use spiralizer to make noodles)

100- 150 grams spinach

9 oz raw steak

4 oz mozzarella cheese

1 cup Pumpkin Tagine sauce (found at HomeGoods, Cucina Antica has a pumpkin sauce as well)

Garlic, salt, and pepper to taste

Directions:

Bake the noodles in casserole dish lightly coated with cooking spray for 10 min to soften at 350 degrees, cooked pasta, and steak. Once all ingredients were cooked, I layered a casserole dish with the noodles, pasta, sauce, steak, spinach, & topped with mozzarella. Bake only until the cheese melts.

Macros:

19 grams protein, 20 grams carbohydrate, and 12 grams fat per 200 grams. The recipe creates 5 servings.

 

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