1 lb 97/3 Extra Lean Ground Beef
24 oz jar Pasta Sauce
16 oz Low Fat Cottage Cheese
15 oz Barilla Protein Spaghetti
1/2 cup Fat Free Fairlife Milk
1/2 cup Reduced Fat Shredded
Cheese
1/2 cup Grated Parmesan Cheese
4 Garlic Cloves
1/2 Tbsp Chili Powder
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1 tsp Ground Cumin
Salt and Pepper to taste

1 lb 97/3 Extra Lean Ground Beef 24 oz jar Pasta Sauce 16 oz Low Fat Cottage Cheese 15 oz Barilla Protein Spaghetti 1/2 cup Fat Free Fairlife Milk 1/2 cup Reduced Fat Shredded 1/2 cup Grated Parmesan Cheese 4 Garlic Cloves 1/2 Tbsp Chili Powder 1/2 Tbsp Garlic Powder 1/2 Tbsp Onion Powder 1 tsp Ground Cumin

1. Start by heating a large skillet over medium-high heat and add in
your ground beef. Cook until no longer pink, breaking it up in the
process.
2. Once your beef is cooked through, add in 24 ounces of pasta sauce,
1/2 Tbsp chili powder, 1/2 Tbsp garlic powder, 1/2 Tbsp onion powder, 1
tsp ground cumin, and salt and pepper to preference. Mix well and
reduce the heat to low.
3. For your alfredo sauce, in a blender or food processor, add 16
ounces of cottage cheese, 1/2 cup of milk, 1/2 cup grated parmesan, 4
garlic cloves, and salt and pepper to preference. Blend until smooth
and set aside.
4. Next, cook your pasta according to the instructions on the
package. When done, strain it, and set it aside.
5. Grab a 9x13 casserole dish and add in your pasta. Pour your alfredo
sauce on top, mix well, and spread out evenly.
6. Add your meat sauce on top of your pasta and spread out evenly.
7. Top with 1/2 cup reduced fat shredded cheese, and place in the oven
on 350¢XF for 10-15 minutes, or until your cheese is melted.
8. When done, remove from the oven, give it a taste, and add salt and
pepper to preference.
9. Portion out into your meal containers and enjoy!