Wednesday, September 8, 2010

Beef and Spinach Penne

 was given a boat load of spinach recently, so I needed to use it up.
I found a recipe for beef and spinach penne a while back.
This is my version of it.
Beef and Spinach Penne
1 lb. ground beef
1 lb. uncooked penne pasta
1 tsp. minced garlic
1 can beef broth
1 tsp. Worcestershire sauce
2 c. packed fresh spinach, chopped
1 can tomato sauce
1 can fine diced tomatoes (I used olive-oil and garlic seasoned)
1 1/2 tsp. Italian seasoning
1/4 tsp. salt and pepper
1-2 c. shredded mozzarella cheese

Cook pasta according to package directions.
Meanwhile, cook beef and garlic over medium heat until meat is no longer pink; drain.
Stir in tomato sauce, tomatoes, broth, Italian seasoning, Worcestershire, salt and pepper.
Bring to a boil.
Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened.
Add spinach; cook for 1-2 minutes or until wilted.
Drain pasta; stir into beef mixture.
Pour into 9x13" casserole dish.
Sprinkle with cheese.
Place under broiler for 3-4 minutes or until cheese is melted.
Serves 8.
If freezing:
Under cook noodles by 2-3 minutes.
Cook all ingredients to room temperature before combining pasta with beef sauce.
Stir together and pour into prepared dish, then sprinkle with cheese.
Reheat in 350 degree oven tightly covered with foil until center is warm (around 1 hour).
Remove foil and place under broiler until cheese turns golden.

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