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Hearty Penne Beef




Source of Recipe


Simple & Delicious September/October 2008, p10


Recipe Introduction


Tip: Shred and Freeze Cheese. It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio



List of Ingredients




This is comfort food at its finest! The best of everything is found here-it's tasty, easy and a great way to sneak some spinach in for extra nutrition. -Taste of Home Test Kitchen, Greendale, Wisconsin

* 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

Recipe



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 heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until spinach is wilted. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.


Nutrition Facts: 1-1/2 cups equals 482 calories, 20 g fat (10 g saturated fat), 88 mg cholesterol, 1,001 mg sodium, 33 g carbohydrate, 2 g fiber, 41 g protein.

Originally published as Hearty Penne Beef in Simple & Delicious September/October 2008, p10