1 bell pepper, diced
2 cloves garlic
1 C canned artichoke hearts, chopped
2 T THRIVE onions
1/2 C THRIVE mushrooms
1/2 C THRIVE ground beef
1/2 C THRIVE zucchini
1/4 C THRIVE spinach
1 T THRIVE beef bouillon
5 T THRIVE tomato powder
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp fresh ground black pepper
4 C boiling water
1 C shredded mozzarella
9 oz whole wheat penne
Preheat oven to 375 and start to boil pasta water, approximately 15 cups. Add oil to sauce pan and heat on medium high heat. Add bell peppers and garlic and cook till barely soft. Add 4 C of the hot pasta water to bell peppers and add all other vegetables, beef, and seasonings for the sauce. Start to cook pasta for about 8 minutes. Bring sauce to a boil, it will thicken as it starts to boil. Drain pasta and add to sauce. Spray a 9x13 pan with nonstick spray and add pasta mixture to pan. Top with cheese and bake for about 15 minutes. Makes about 8 servings.
I used the fresh bell pepper because I had them and they needed to be used before they went bad, but you can totally use THRIVE bell peppers in this recipe, probably about 1/2 cup.