Ingredients
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4 ounces gluten-free pasta, shell shaped (can use regular pasta)
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1 large onion, thinly sliced
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2 garlic cloves, minced
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1 (6 ounce) can tomato paste
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1 (14 1/2 ounce) can diced tomatoes
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2 cups nonfat beef broth
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon dried basil
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2 tablespoons dried parsley
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4 ounces fresh spinach
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1 lb 96% lean ground beef
Instructions
- Cook pasta until al dente and set aside and keep warm.
- Spray a large dutch oven, with cooking spray.
- Brown ground beef, onions and garlic over medium heat until no longer pink.
- Add remaining ingredients and stir well.
- Bring to a boil, reduce heat and cook over medium heat for about 20 minutes.
- Stir in cooked pasta and heat through.