Ground Beef Tomato Spinach Casserole |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a remake of my Turkey Spinach Soup. I had purchased a container of spinach to make the soup recipe for an iron chef competition at work. I ended up not participating because there was a conflict. I didn't want to throw away the spinach and it was too hot for soup, so I came up with this one-dish meal. It was very filling and low-fat. Ingredients:
4 ounces gluten-free pasta, shell shaped (can use regular pasta) |
1 lb 96% lean ground beef |
1 large onion, thinly sliced |
2 garlic cloves, minced |
1 (6 ounce) can tomato paste |
1 (14 1/2 ounce) can diced tomatoes |
2 cups nonfat beef broth |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
2 tablespoons dried parsley |
4 ounces fresh spinach |
Directions:
1. Cook pasta until al dente and set aside and keep warm.
2. Spray a large dutch oven, with cooking spray.
3. Brown ground beef, onions and garlic over medium heat until no longer pink.
4. Add remaining ingredients and stir well.
5. Bring to a boil, reduce heat and cook over medium heat for about 20 minutes.
6. Stir in cooked pasta and heat through.
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