Ingredients
- 8 ounces dry Brown Rice Pasta
- 1 pound organic ground Bison (lean chopped meat great too!)
- 2 tablespoons Olive Oil
- 1 cup chopped White Onion
- 2 cloves Garlic, minced
- 3/4 teaspoon fine Sea Salt
- 1/4 teaspoon ground Black Pepper
- 1 teaspoon Smoked Paprika
- 1 14 ounce can Crushed Tomatoes
- 1/4 cup shredded Parmesan Cheese
- 1 1/4 cup low fat Shredded Mozzaralla Cheese
- 2 tablespoons fresh Italian Parsley, plus extra for garnish
Method
- Cook pasta according to package directions, drain and rinse with cold water to stop cooking. Set oven to a low broil with the rack in the middle. Sauté onion and garlic in a large oven safe skillet over medium heat until softened and fragrant. Add the bison, salt, smoked paprika and pepper. Stir and break up the meat until it is browned, 5 to 7 minutes. Drain fat from pan if necessary. Add the tomatoes, Parmesan cheese, 1/4 cup of the mozzarella and the pasta, stir to combine until well combined and cheese is melted.
- Top skillet pasta with 1 cup shredded mozzarella. Put skillet under the broiler for about 5 minutes until the cheese is melted and browned.
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