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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have not tried it yet so the cook times are approximate. Freezer instructions are included. Ingredients:
1 3/4 cups penne pasta |
1 lb ground beef |
1 teaspoon minced garlic |
1 (15 ounce) can tomato puree |
1 (14 1/2 ounce) can 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 mozzarella cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a Dutch oven cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
3. Bring to a boil. Reduce and simmer uncovered for 10-15 minutes or until slightly thickened. Add the spinach; cook for 1-2 minutes or until the spinach is wilted.
4. Drain the pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
5. Serve the desired amount. Cool leftovers before placing in a freezer container. Cover and freeze for up to 3 months.
6. TO USE FROZEN PENNE BEEF: Thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.
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