Hearty Beef Penne Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes. Add spinach; cook until wilted, 1-2 minutes. , Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook until cheese is melted, 3-4 minutes. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Steps:

• 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.

Steps:

• Cook penne according to package directions. Meanwhile, in a Dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the spaghetti sauce, Alfredo sauce, 1/2 cup mozzarella cheese and garlic powder. Drain penne; stir into meat mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. If desired, top with parsley.

Steps:

• Cook pasta according to package directions.
• Meanwhile in a dutch over, cook beef and garlic over medium heat until meat is no longer pink; drain.
• Stir in the tomato puree, beef broth, Italian seasoning, Worcestershire sauce, salt and pepper.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 10 to 15 minutes or until slightly thickened.
• Add spinach; cook for 1 -2 minutes or until spinach is wilted.
• Drain pasta; stir into beef mixture.
• Sprinkle with mozzarella cheese; cover and cook for 3 or 4 minutes or until cheese has melted.