This hearty and satisfying chickpea pasta bake combines protein-packed Banza pasta with a rich and flavorful meat sauce, topped with melted mozzarella and Parmesan cheese. It's a simple, weeknight-friendly meal that's both delicious and nutritious.
1. In a large bowl, combine the ground beef, salt, and pepper. Mix well and set aside.
2. In a separate bowl, crush the canned tomatoes using your hands or a potato masher.
3. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon.
4. Add the diced onion, celery, and carrots to the pot. Cook for 5-7 minutes, or until softened.
5. Add the minced garlic and cook for 1 minute more.
6. Pour in the crushed tomatoes and beef broth. Stir well to combine.
7. Add the fresh thyme sprigs, dried oregano, and tomato paste. Stir well to incorporate.
8. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
9. Add the baby spinach to the pot and stir to combine. Cook for another 5 minutes.
10. Meanwhile, cook the Banza chickpea pasta according to package directions.
11. Preheat oven to 375°F (190°C).
12. Once the meat sauce is cooked and the pasta is drained, transfer the sauce to a baking dish.
13. Add the cooked pasta to the baking dish and stir to combine.
14. Top with the shredded mozzarella and grated Parmesan cheese.
15. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
16. Garnish with fresh parsley and serve hot.
