Hearty Penne Beef Recipe
Hearty Penne Beef Recipe photo by Taste of Home

Hearty Penne Beef Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1-3/4 cups uncooked penne pasta
  • 1 pound ground beef
  • 1 teaspoon minced garlic
  • 1 can (15 ounces) tomato puree
  • 1 can (14-1/2 ounces) 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 (8 ounces) shredded part-skim mozzarella cheese

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.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.
  3. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Hearty Penne Beef in Simple & Delicious September/October 2008, p10

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Hearty Penne Beef

AVERAGE RATING
   (108)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (33)
3 Star
 (13)
2 Star
 (4)
1 Star
 (5)
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MY REVIEW
Reviewed Sep. 20, 2014

This was okay, but probably my fault. I fixed it the day before, without the mozzarella. The next day, we put it in the oven to warm it up and then added the mozzarella to the individual bowls. I think next time, if I'm going to bake it again, I will add some ricotta cheese. It needs something. I'll keep it in my Recipe Box, though.

MY REVIEW
Reviewed Sep. 17, 2014

I made this for my husband and he loves it!

MY REVIEW
Reviewed Aug. 28, 2014

I wanted to give this 5 stars but it was just alright. I found the addition of Worcestershire sauce with the Italian seasonings rather confusing and didn't like the overall taste of the two of them together. It would probably be ok without the Worcestershire. The only change I made was to add mushrooms.

MY REVIEW
Reviewed Aug. 28, 2014

I made a few adjustments. I used ground turkey, added green bell peppers, white onion, green chiles, and chili seasoning to give it some more flavor. I substituted the tomato puree with 15oz of crushed tomatoes and added a small 8oz can of tomato sauce. I also didn't use the beef broth and just added a little bit of water. Then I used half the amount of cheese the recipe recommended and I traded regular pasta with some whole grain pasta. I served this dish with some mixed steamed green vegetables on the side, it was delicious and very filling!

MY REVIEW
Reviewed Aug. 21, 2014

We liked it! It was simple and filling and tasted good.

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