“I love that this dinner is loaded with fresh spinach, and you can control the amount of feta that you use, making it more healthy than lasagna or other cheesy pasta dishes,” Jen Ruple says.
- 1 pound lean ground beef
- 1 cup finely chopped onion
- 2 teaspoons oregano
- 1 teaspoon cinnamon
- 2 teaspoons minced garlic
- 1 15-ounce can tomato sauce
- 1/2 cup dry red wine
- 8 ounces penne pasta
- A few handfuls of fresh spinach
- Crumbled feta
- 2 tablespoons Parmesan cheese
Brown ground beef and onion. Drain well. Add spices, tomato sauce and wine to beef mixture and simmer over low heat. Cook pasta to al dente according to package directions. Stir pasta and fresh spinach into beef mixture. Simmer until spinach wilts. Add crumbled feta to taste. Sprinkle with parmesan cheese.
Serve with crusty bread and Opa!
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