Pre-heat the oven to 375 degrees.

Boil a pot of water. Once boiled, add your No Yolks noodles and cook until al dente.

Heat the olive oil in a large skillet. Add the diced onions and peppers and cook until tender, 3-5 minutes. Move the veggies to the side of the skillet and add a touch more olive oil. Add the ground beef. Cook on both sides until browned. Then, using your spatula, break up the ground beef into chunks and cook until no longer pink in the middle. Remove excess fat from the pan, leaving about 1 tablespoon of the juices. Combine the meat and veggies until well-incorporated.

Add in the fresh minced garlic, salt, pepper, and Italian seasoning and garlic and cook until the garlic is fragrant. Add in the balsamic vinegar and mix until everything is well-combined.

Add the cooked No Yolks Extra Broad Enriched Egg White Pasta Noodles and tomato sauce (saving about ½ cup of the sauce for topping) to the skillet and mix until all the ingredients are well-combined.

In a small bowl, combine, the ricotta cheese, Greek yogurt, pesto, lemon juice, and pinch of salt and mix until well-combined.

Grease a casserole dish. First, add the pasta layer. Next dollop with the ricotta blend and spread out evenly over the pasta layer. Top with extra sauce and mozzarella cheese.

Bake for 15-20 minutes or until cheese is fully melted. For extra golden brown option, broil for 1-2 minutes.

Top with fresh basil. Serve and enjoy!