Friday, May 6, 2011

PENNE PASTA SKILLET DINNER

1 lb ground beef
1/2 cup chopped onion
2 tsp oregano
1/2 tsp garlic powder
1 tsp basil
1 can (14 1/2-oz)beef broth
1 can (14 1/2-oz)Italian-style diced tomatoes
2 tbsp tomato paste
1 1/2 cups penne pasta, uncooked
1 1/2 cups frozen leaf spinach, thawed and drained
3/4 cup shredded mozzarella cheese

In a large skillet, brown the ground beef with the onion until the beef is no longer pink and the onion is transparent. Stir while cooking to break up beef. Drain thoroughly. Return to skillet.

Add the oregano, garlic powder, and basil to the beef/onion mixture in the skillet; mix together well. Stir in the beef broth, diced tomatoes, and tomato paste; bring to a boil. Stir in the pasta; reduce heat to medium, cover and cook for 10 minutes or until the pasta is almost tender. Stir in the spinach and 1/2 cup of the mozzarella cheese. Cover and cook 5 more minutes or until the pasta is of the desired tenderness.

Sprinkle with the remaining cheese. Replace cover and let stand a couple minutes allowing cheese to soften over the top before serving.


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