High Protein Beef & Veggie Bake: Your New Weeknight Hero

👩‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C). Prepare all vegetables by dicing the onion and bell pepper, mincing garlic, and slicing mushrooms.
2. 2

   In a large, oven-safe skillet or Dutch oven, brown the lean ground beef over medium-high heat, breaking it up with a spoon. Drain any excess fat.
3. 3

   Push the browned beef to one side. Add the diced onion and bell pepper to the empty side and cook for 5-7 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until tender. Combine with the beef.
4. 4

   Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, oregano, smoked paprika, and red pepper flakes (if using). Stir well and bring to a gentle simmer. Reduce heat to low and cook for 5-7 minutes, allowing flavors to meld.
5. 5

   Remove the skillet from heat. Stir in the fresh spinach, a handful at a time, allowing it to wilt into the warm sauce. Season generously with salt and freshly ground black pepper to taste.
6. 6

   Evenly sprinkle the shredded mozzarella cheese over the beef and vegetable mixture, followed by the grated Parmesan cheese. If your skillet isn't oven-safe, transfer the mixture to a 9x13 inch baking dish before topping with cheese.
7. 7

   Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
8. 8

   Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.