Spicy Steak Pasta

• servings: Makes 8 Servings: Each S
• total time: 8 hours 15 minutes

Ingredients

2 lbs Top Round Steak, Cubed (900g)

1 Box Barilla Protein+ Rigatoni Pasta (410g)

1 (28 oz) Can Crushed Fire-Roasted Tomatoes

1 Cup Beef Broth (240mL)

1 Small Onion, Diced (150g)

4 tsp Minced Garlic (20g)

2 Tbsp Honey (40g)

1 Tbsp Soy Sauce

1 Tbsp Chili Powder

1 tsp Smoked Paprika

1 tsp Salt

1 tsp Black Pepper

1 tsp Red Chili Flakes

4 Cups Frozen Peas & Carrots (480g)

1 Cup 0% Greek Yogurt (240g)

1 ½ Cups Grated Parmesan Cheese (150g)

Directions

1.) Add steak, tomatoes, broth, onion, garlic, honey, soy sauce, and seasonings to crockpot. Stir and cook low 5–6 hrs or high 2–3 hrs.

2.) Near the end, cook pasta; drain. Stir peas & carrots into crockpot and heat 5–10 mins.

3.) Turn off heat, add pasta, Greek yogurt, and parmesan. Mix until creamy.

4.) Let thicken 5–10 mins, divide into 8 servings. Store 4–5 days (freeze longer); reheat with a splash of liquid.

Enjoy!