Hearty Beef Penne - cooking recipe

Ingredients

1 3/4 cups penne pasta
1 lb ground beef
1 teaspoon minced garlic
1 (15 ounce) can tomato puree
1 (14 1/2 ounce) can beef broth
1 1/2 teaspoons italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh spinach
2 cups mozzarella cheese

Preparation

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.