Back-to-Busy Meal Plan: Beef & Mozzarella Pasta (+ Leftover Teriyaki Beef Lettuce Cups)

Note: The Back-to-Busy Meal Plan includes five days of dinners, as well as five next-day lunch recipes that use up leftovers from the night before. Make sure to read both recipes ahead of time to avoid throwing away essential ingredients. 

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Everyone loves a warm bowl of pasta, especially when it’s eaten at the dinner table surrounded by family. This pasta recipe features ground beef for protein, melted mozzarella cheese, and a sprinkling of fresh basil on top. Serve it with a side salad so everyone gets their veggies, then use the leftover ground beef and fusilli to make tomorrow’s quick and easy lunch: Teriyaki beef lettuce cups with sweet, creamy sesame noodles. 

Dinner: Marinara & Mozzarella Pasta

Yield: 4 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

Olive oil 
2 ¾-3 cups cooked ground beef mixture*
2 cups marinara sauce
5 cups cooked fusilli*
½ cup Parmesan, grated
4 ounces mozzarella perlini or ciliegine balls
Handful of fresh basil
½ cup olives (any kind, or a mix)
Inner hearts of 3 romaine heads (Note: the outer and middle leaves are used for other recipes in this meal plan) 
¼ cup sliced bell peppers*
Ranch dressing

*Prepared during Sunday Meal Prep

Instructions

Set a large sauté pan over medium heat. Add a drizzle of oil and the ground beef mixture, stirring until mostly warmed through. Add the pasta sauce and simmer for a couple minutes to let flavors combine. Add the cooked pasta noodles and stir until warmed through fully. 

Stir in the grated Parmesan to melt into the pasta and sauce.

Scatter the mozzarella balls over top. Cover with a lid and reduce heat to low. Let sit for 3 to 5 minutes, just until the mozzarella gets soft, slightly melty, and gooey (but not overcooked or rubbery).

Prepare the simple side salad. Roughly chop or tear the inner romaine leaves, add the sliced bell peppers, and dress with ranch. 

Garnish the pasta with fresh basil and olives, and serve immediately.

Recipe credit: Aubrey Devin

Next-Day Lunch: Teriyaki Beef Lettuce Cups With Creamy Sesame Noodles

Yield: 4 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients 

2 cups cooked ground beef mixture* 
2 ½ tablespoons teriyaki sauce
2 ¾ teaspoons rice vinegar
1 teaspoon + 1 ½ tablespoons toasted sesame oil 
3 tablespoons peanut or almond butter
1 tablespoon + 1 teaspoon coconut aminos 1 ½ teaspoons honey or maple syrup
3 cups cooked fusilli*
½ cup chopped celery*
½ cup frozen edamame or peas, rinsed under water to defrost
Sesame seeds (optional)
¾ cup sliced bell peppers, to serve*
14-15 romaine leaves (the firm middle cups), to serve
Optional garnishes: Cilantro, chopped peanuts or cashews, lime wedges

*Prepared during Sunday Meal Prep

Instructions

In a medium mixing bowl, add the ground beef mixture, teriyaki sauce, rice wine vinegar, and sesame oil, and mix until fully combined. You can either pack and store in the fridge to assemble the next day, or assemble and refrigerate now. 

To assemble, divide the ground beef mixture among the lettuce cups, and top each with a couple slices of bell peppers and cilantro leaves.

Make the noodle salad. In a medium mixing bowl, add the nut butter, rice wine vinegar, sesame oil, coconut aminos, and honey. Stir to combine fully, adding a tablespoon of warm water if you need to loosen it up a bit. Add the noodles and toss to fully coat, then add the celery and edamame and toss again. Sprinkle with sesame seeds, if using. The noodle salad can also be packed and store in the fridge overnight — the flavors will get even better. 

To serve, adults get 4 lettuce cups each and kids get 3 cups each. Garnish with fresh cilantro, chopped nuts, sesame seeds, and lime wedges. Serve with the salad on the side. 

Recipe credit: Aubrey Devin