Turn to this dish when you are looking for a comforting meal! The best of everything is found here—it’s tasty, easy and also a great way to sneak in some spinach for extra nutrition.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
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 (8 ounces) shredded part-skim mozzarella cheese
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 the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
2. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened. Add spinach; cook 1-2 minutes or until the spinach is wilted.
3. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook 3-4 minutes or until cheese is melted.
FREEZE OPTION Cool and transfer to freezer containers. Freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a Dutch oven and heat through. Sprinkle with some additional cheese.