Hearty beef penne

Dinner tonight, June 8, 2015
Fast and easy dish, not as tasty as I would like it to be, but a great dish for kids as well
4 servings
  • 1 ¾ 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 ½ teaspoons italian seasoning
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups chopped fresh spinach
  • 2 cups mozzarella cheese
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.
Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
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.
Drain the pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
5) S
erve the desired amount. Cool leftovers before placing in a freezer container. Cover and freeze for up to 3 months.

Nutritional notes:
Serving size: 442 g
Calories per serving 629.3

Conversion calculator
blog comments powered by Disqus