One-Pot Ground Beef Pasta
This pasta dish will remind you of old-school Hamburger Helper, but it is revamped and filled with fresh ingredients and warm spices. This pasta will stay good in the refrigerator for 5-7 days and makes great leftovers! It can easily be reheated in the microwave for 2 minutes. Sprinkle cheese and fresh herbs on top to brighten up the reheated dish!
Yields: 4 servings
- 2 tbsp olive oil
- 1 lb ground beef
- 1 cup mushrooms, sliced
- 1 cup onion, diced
- 1 Tbsp. minced garlic
- 8 cups spinach leaves, torn (about 1 bag)
- 1 tsp ground cinnamon
- ¼ tsp cayenne pepper
- ½ tsp ground oregano
- 2 tsp. salt
- 1 tsp. pepper
- ½ cup red wine (or balsamic vinegar or extra beef broth)
- 2 cups roma tomatoes, diced (or 2 cans diced tomatoes, drained)
- 8 oz can tomato sauce
- 2 cups macaroni noodles (I use gluten free)
- 2 cups beef broth
- ¼ cup parmesan cheese, grated
- ¼ cup feta cheese, crumbled
- 1 tbsp green onions, diced
- 1 tbsp fresh basil chopped
Add the olive oil to a large pot or dutch oven over medium-high heat.
Add the ground beef, mushrooms and onion.
Cook for 8-10 minutes, then add the garlic and spinach.
Cook for 1-2 minutes, then drain any grease from the pot.
Add the cinnamon, cayenne pepper, oregano, salt and pepper.
Pour the red wine, diced tomatoes and tomato sauce into the pot.
Stir and simmer for 5 minutes.
Add the macaroni noodles and beef broth.
Reduce the heat to low, cover and cook for 25-30 minutes, or until the noodles are tender and the liquid has cooked down.
Top with the optional toppings of your choice.