American Style Skillet 'Meat' and Macaroni

Name: American Style Skillet 'Meat' and Macaroni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, finely diced); 12 ounce Impossible Ground; 2 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon smoked paprika; 3.75 cup vegetable broth; 28 ounce crushed tomatoes; 2 cup elbow macaroni (uncooked); 1.5 cup cheddar cheese (shredded); 5 ounce fresh baby spinach; 1 teaspoon salt; 0.5 teaspoon black pepper

A comforting one-pan pasta dish featuring a savory plant-based crumble simmered in a zesty tomato sauce with macaroni, finished with melted cheddar cheese and fresh spinach for a quick and satisfying meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $4.45/serving

Dietary

Vegetarian
High-Protein
Nut-Free
Egg-Free
High-Fiber
Pescatarian

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, finely diced)
12 ounce Impossible Ground
2 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon smoked paprika
3.75 cup vegetable broth
28 ounce crushed tomatoes
2 cup elbow macaroni (uncooked)
1.5 cup cheddar cheese (shredded)
5 ounce fresh baby spinach
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened.
Add the Impossible Ground to the skillet, breaking it up with a spoon. Cook for 5-7 minutes until browned, stirring occasionally.
Stir in the minced garlic (or garlic powder), dried oregano, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Pour in the vegetable broth and crushed tomatoes. Add the uncooked elbow macaroni and stir to combine. Bring the mixture to a simmer.
Reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Remove the skillet from the heat. Stir in the shredded cheddar cheese and fresh baby spinach until the cheese is melted and the spinach is wilted. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop with a splash of broth or water.

Nutrition (per serving)

Calories: 570
Protein: 35 g
Carbohydrates: 55 g
Fat: 28 g
Fiber: 8 g
Sodium: 850 mg
Saturated Fat: 12 g
Sugar: 7 g
Cholesterol: 30 mg