“Found this recipe in Taste of Home Fall Freezer Meals. I have not tried it yet so the cook times are approximate. Freezer instructions are included.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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