Meal prep / Pasta

Smoky chipotle beef pasta

Beef, penne and kidney beans with mozzarella and chipotle in adobo. This five-portion recipe comes from my meal-prep notebook.

By James Shelby5 portions

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Ingredients

2 lb lean ground beef
270 g dry Barilla Protein+ penne
430 g kidney beans, drained and rinsed
220 g reduced-fat mozzarella
200 g Rao's pizza sauce
50 g chipotle peppers in adobo, chopped
Salt, pepper, garlic powder and onion powder, to taste

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How to make it

Cook the penne according to its package instructions until just tender, then drain.
Cook the ground beef over medium-high heat, breaking it up as it cooks. Check that it reaches 160°F (71°C) with a food thermometer. Drain excess fat if needed and season to taste.
Stir in the drained kidney beans, pizza sauce and chopped chipotle peppers. Simmer for 3–5 minutes.
Fold in the pasta and mozzarella until evenly combined and the cheese has melted.
Divide into five portions. Refrigerate promptly in shallow containers and use the storage guidance below.

Storage & reheating

Keep cooked meat or poultry leftovers in a refrigerator at 40°F (4°C) or below and use within 3–4 days. Freeze any portions you won't use in that window. Reheat leftovers to 165°F (74°C), checked with a food thermometer.

Sources: FoodSafety.gov storage chart and safe cooking temperatures.

Adapted from my saved Smoky Chipotle High-Protein Beef Pasta notes and recipe book. Ingredients and five-portion yield are preserved; cooking safety guidance is linked below.