Fall Casserole

Total time to prepare: 30 minutes


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


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.


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


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