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. 2. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. 3. 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. 4. Drain the pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. 5. Serve the desired amount. Cool leftovers before placing in a freezer container. Cover and freeze for up to 3 months. 6. TO USE FROZEN PENNE BEEF: Thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
