High Protein Skillet Cajun Cream Fire Pasta

6 meals (estimated)

From a reel by Samuel Benjamin — watch the original

Ingredients

• 2 lbs 96/4 lean ground beef
• 12 oz Cajun-style andouille sausage
• 12 oz protein penne pasta
• 1 large yellow onion, diced
• 2 bell peppers, diced
• 6 cloves garlic, minced
• 1 cup low-sodium beef broth
• 4 oz tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp low-sodium soy sauce
• 1 tbsp Dijon mustard
• 2 tbsp Louisiana hot sauce
• 1 tsp liquid smoke
• 8 oz reduced-fat cream cheese
• 8 oz fat-free cottage cheese
• 4 oz Parmesan cheese
• 4 oz sharp cheddar cheese
• 2 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tsp sea salt
• ½ tsp cayenne pepper

Instructions

1. Cook the protein penne pasta according to package directions.
2. In a large skillet, brown the ground beef and sliced andouille sausage.
3. Add the diced onion, bell peppers, and minced garlic to the skillet and sauté until softened.
4. In a separate bowl or blender, combine the beef broth, tomato paste, Worcestershire sauce, soy sauce, Dijon mustard, hot sauce, liquid smoke, cream cheese, and cottage cheese to create the sauce.
5. Pour the sauce mixture into the skillet with the meat and vegetables.
6. Stir in the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, black pepper, sea salt, and cayenne pepper.
7. Add the cooked pasta to the skillet.
8. Mix in the Parmesan and sharp cheddar cheese until melted and well combined.