Beefy, rich tomato sauce is mixed with ricotta cheese and Italian herbs before tossing with whole wheat pasta in this quicker, healthier take on lasagna.
Ingredients
113.25 ouncebox whole grain penne noodles
1poundlean ground beef
1small onion, diced
1tspminced garlic
1/2cupbeef broth
114 ouncecan no-salt-added crushed tomatoes
1/4cuppart-skim ricotta cheese
1/2tspdried oregano
2tbspfresh basil(about 10 leaves)
3cupsbaby spinach
salt,to taste
black pepper,to taste
Instructions
Bring a large pot of salted water to a boil and cook the penne according to package directions for al dente.
Meanwhile, heat a large skillet over medium heat. Brown the beef and onion together, breaking up the beef with a wooden spoon until it is no longer pink and the onions are translucent.
Add the garlic and cook until fragrant, 1 minute. Reduce the heat to low and add the beef broth and crushed tomatoes. Simmer until slightly thickened, 8-10 minutes.
Stir in the ricotta, dried oregano and fresh basil. Stir until the cheese is melted and smooth.
Right before draining the penne noodles, add the spinach to the pasta water, then drain together immediately.
Add the drained penne and spinach to the skillet with the meat sauce and stir together to evenly coat all of the penne.
Season with salt and pepper to taste and serve hot out of the skillet.