Average Rating: 4.144TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 1-3/4 cups uncooked penne pasta
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 can (15 ounces) tomato puree
- 1 can (14-1/2 ounces) beef broth
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped fresh spinach
- 2 cups shredded part-skim mozzarella cheese
Instructions
- 1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
- 2. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes. Add spinach; cook until wilted, 1-2 minutes.
- 3. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook until cheese is melted, 3-4 minutes.
Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts
1-1/2 cups: 482 calories, 20g fat (10g saturated fat), 88mg cholesterol, 1001mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 41g protein.