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This is comfort food at its finest! The best of everything is found here—it's tasty, easy and a great way to sneak some spinach in for extra nutrition. —Taste of Home Test Kitchen
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1-1/2 cups equals 482 calories, 20 g fat (10 g saturated fat), 88 mg cholesterol, 1,001 mg sodium, 33 g carbohydrate, 2 g fiber, 41 g protein.
Originally published as Hearty Penne Beef in Simple & Delicious September/October 2008, p10
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Feb. 01, 2013 by Lin1234
So I agree with many reviews below...I followed the recipe exact & there were two issues (both easily resolved)...First, the recipe is very bland. Good, but bland. It needs a little kick, such as more garlic, onion, peppers, garlic salt/powder...something...Then second issue was how thin the sauce was. I though I had let it simmer until it thickened enough, but I was wrong. I think the two reviews below - one saying they used half the beef broth & the other saying they used tomato paste - both were spot on. Overall, after some adjustment, I think it would be very good. I will try to make it again.
Reviewed on Jan. 26, 2013 by michaels99
This was delicious. I used whole grain pasta and only a half a can of beef broth. I was afraid it would be too watery. Next time I will use more tomato sauce and add some tomato paste. Definitely will be making this again!
Reviewed on Jan. 19, 2013 by zeldathegood
This was very good. For us I will add more cheese, more garlic and add onion the next time. I like adding the spinach - Thanks! 5 stars
Reviewed on Nov. 12, 2012 by IseNanao
Excellent! Easy to make and delicious! :)
Reviewed on Nov. 10, 2012 by Jennifer J
VERY good. Made this for meat and potato lovin men and it went over great! Even better second day. used corn instead of spinach. 2C cheese was too much - made it stringy. Second time I made with just sprinkling on top and was perfect
Reviewed on Nov. 07, 2012 by Kelleysvt
this turned out to be a really good knockoff of hamburger helper lasagne. The only changes I'd make would be to add some finely chopped onion and maybe more garlic. Wait to add the cheese until you serve it. The melted cheese makes a mess when you're serving.
Reviewed on Oct. 23, 2012 by SparkysCountryGirl
I for some reason didn't realize that this recipe is more of a fancy spaghetti type dish until I was making it. It's not bad. I like how you basically make your own sauce. I never done that before. Prolly wont make it a staple in our house but nice for a change.
Reviewed on Oct. 21, 2012 by chicker30
The best recipe
Reviewed on Oct. 02, 2012 by Garybob822
This recipe is way too bland and there is too much cheese. It needs some chopped onion and some chopped peppers to spice it up a bit. Disappointing.
Reviewed on Sep. 22, 2012 by Karen.Buske
Very good recipe. I had to leave out the salt and spinach since my brother-in-law has kidney disease. Theres way too much sodium in spinach. I was shocked to find that out. But the dish is wonderful! Thank you!
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