Ingredients
1-3/4 cups uncooked penne pasta1 pound ground beef1 teaspoon minced garlic1 can (15 ounces) tomato puree1 can (14-1/2 ounces) beef broth1-1/2 teaspoons Italian seasoning1 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper2 cups chopped fresh spinach2 cups shredded part-skim mozzarella cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking it 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.
