Our family has fallen in love with the flavor of the sauce in this casserole. So simple and so yummy!! The sauce recipe can easily be doubled or tripled and stores very well in the freezer. Pasta does not do well in the freezer (you can use pasta cooked al dente and it will do okay). Pull your frozen sauce out, cook up so fresh pasta, add some fresh french garlic herb bread and a crisp salad and you have a wonderful meal. Quick and easy. I found this dish on Taste of Home’s website.
Hearty Beef Penne Pasta (click on title for printable version)
2 3/4 c uncooked penne pasta (any pasta will do, we like mini shells)
1 lbs. ground beef
1 teas. garlic, minced
1 can (15 oz.) tomato puree
1 can (15 0z. beef froth (I use my homemade or made with bullion)
1 1/2 teas. Italian seasoning
1 teas. Worcestershire sauce
1/2 teas. salt
2 c. chopped fresh spinach ( I use spinach that I have cooked and pureed, froze in ice cube trays)
2 c. (8 oz.) mozzarella cheese
1/4 teas. pepper
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until 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 wilted.
- Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
This recipe serves 6-8, it makes a quart of sauce and it more than serves my hungry guys and leaves a few leftovers on occasion 🙂