This is a hearty but affordable weeknight meal that brings out smiles as you serve it. The strings of melted mozzarella that trail from each spoonful are just a hint of the comforting flavors to come.
Ingredients
- 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 shredded part-skim mozzarella cheese
Instruction
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
- Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes. Add spinach; cook until wilted, 1-2 minutes.
- Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook until cheese is melted, 3-4 minutes.
