Penne Beef Pasta

 

Easy tasty dinner modified from Taste of Home

·       2 cups uncooked penne pasta

·       1 pound ground beef

·       1 med. Onion chopped

·       ½ green pepper chopped

·       1 teaspoon minced garlic

·       1 can (15 ounces) tomato puree  (or 15 oz diced tomatoes blended + 8 oz tomato sauce)

·       1 can (14-1/2 ounces) beef broth   (start with just ½ can if following recipe)

·       1-1/2 teaspoons Italian seasoning

·       1 teaspoon Worcestershire sauce

·       1/4 teaspoon salt

·       1/4 teaspoon pepper

·       3 cups fresh spinach  (can chop)

·       2 cups shredded part-skim mozzarella cheese

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef, onion and peppers over medium heat until no longer pink, breaking it into crumbles. 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
   

 

    Notes: Start with just 1/2 can beef broth if following recipe amounts.

    I increased pasta to 3 cups and used 1 ½ lbs hamburger

                        Spaghetti sauce would be an easy option to replace tomato puree