Directions:
- 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 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.
- Drain the pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted.
- Serve the desired amount. Cool leftovers before placing in a freezer container. Cover and freeze for up to 3 months.
- TO USE FROZEN PENNE BEEF: Thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.67 Kcal (1816 kJ) | ||
| Calories from fat | 177.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.67g | 30% | |
|---|---|---|---|
| Cholesterol | 80.46mg | 27% | |
| Sodium | 734.67mg | 31% | |
| Potassium | 709.15mg | 15% | |
| Total Carbs | 17.03g | 6% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 7.8g | 31% | |
| Protein | 47.22g | 94% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 3.9mg | 22% | |
| Calcium | 662.4mg | 66% | |
| Amount Per 100 g | |||
| Calories | 117.78 Kcal (493 kJ) | ||
| Calories from fat | 48.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 30% | |
|---|---|---|---|
| Cholesterol | 21.85mg | 27% | |
| Sodium | 199.53mg | 31% | |
| Potassium | 192.6mg | 15% | |
| Total Carbs | 4.63g | 6% | |
| Sugars | 1.06g | 16% | |
| Dietary Fiber | 2.12g | 31% | |
| Protein | 12.83g | 94% | |
| Vitamin C | 1.6mg | 10% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 1.1mg | 22% | |
| Calcium | 179.9mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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