Macro-Friendly, High Protein Baked Ziti #shorts

BIG BATCH SERIES, Episode 2

Big Batch Baked Ziti

Makes 15 servings:
610 Calories
45g Protein
72g Carbs
15g Fat

—

Meat Sauce:
30g (2 Tbsp) olive oil
2 yellow onions
1360g (48oz) 96% lean ground beef
170g (6oz) tomato paste
1360g (2 24oz jars) marinara sauce
300g (1.5 cups) red lentils
900g (4 cups) beef bone broth

Seasonings:
1.5 Tbsp coarse kosher salt
2 Tbsp garlic powder
2 Tbsp Italian seasoning
2 tsp black pepper

Pasta
900g (32oz) ziti pasta

Cheese Mixture
240g (1 cup) 2% cottage cheese
240g (1 cup) part-skim ricotta
50g (1/2 cup) Parmigiano Reggiano
Handful chopped fresh basil

Topping
228g (2 cups) part-skim mozzarella, shredded
340g (1 1/2 cups) marinara sauce

–

Equipment needed:

– Large stockpot or Dutch oven (6qt+ recommended)
– Handi-foil medium foil roaster rack

–

Instructions:

1. Cook diced onions in olive oil w large pinch of salt until softened and lightly browned. Push to the side or remove, add beef, and sear until browned, then break up and combine. Add tomato paste and seasonings and cook until darkened (5 mins)

2. Add dry lentils, bone broth, and marinara, bring to a boil, then cover and simmer until lentils are soft and sauce is thickened (45-60 mins)

3. Cook ziti in salted water until just al dente, then drain. Add pasta to a large foil roaster rack, combine with meat sauce and cheese mixture, mix thoroughly, then top with marinara and mozzarella

4. Bake uncovered at 400 degrees for 20-30 minutes or until cheese is melted and browned, then let sit 10 minutes before serving

Split into 15 even servings, store frozen, and enjoy!

Additional notes:
– Make sure to taste the meat sauce and the pasta for salt before combining. If either taste bland, adjust salt to taste
– Lentils will retain some texture when cooked this way (in an acidic sauce) – I find it’s a positive and they break down more in the finished dish, but if you want them softer, just add the tomato sauce after simmering for 30 mins

#stealthhealth #mealprep