Pasta

8 oz dry macaroni (whole wheat or chickpea for extra protein)

Meat & Vegetables

1 lb lean ground beef (or ground turkey/chickpeas)

1 cup chopped white or yellow onion

2 cloves garlic, minced

2 cups bell peppers (red, green, yellow)

Dairy & Fats

2 tbsp butter (or olive oil)

8 oz cream cheese (light or regular)

1 cup shredded mozzarella

4 slices cheese (light or choice)

Spices & Garnish

1 tsp salt

1 tsp black pepper

1 tsp paprika

1/2 tsp chili flakes (optional)

1/4 cup fresh parsley (optional)

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Cook Pasta: Boil macaroni in salted water until al dente, 8–10 minutes. Reserve 125ml pasta water and drain.
Sauté Vegetables: Melt butter in a skillet, add garlic, onion, and bell peppers. Cook 4–5 minutes until tender.
Cook Meat: Add ground beef, cook 5–7 minutes until browned. Drain fat and season with salt, pepper, paprika, and chili flakes.
Make Sauce: Reduce heat to low. Stir in cream cheese, mozzarella, and cheese slices until melted and creamy, 3–4 minutes.
Combine: Add pasta and reserved water. Mix until pasta is fully coated. Adjust thickness with additional water if needed.
Serve: Sprinkle parsley, serve hot, and enjoy.