Ingredients:
188 g whole wheat penne
1/2 teaspoon salt
1 lb extra lean ground beef
1 (14 ounce) cans stewed tomatoes
1 jalapeno peppers, seeded and chopped (optional)
1/2 cup parmesan cheese, grated or shredded
salt & fresh ground pepper, to taste
2 cups packed fresh spinach
vegetable oil cooking spray
1 cup sharp cheddar cheese, shredded
Directions:
Preheat oven to 350f degrees.
Cook penne in salted water to al dente.
Drain and set aside.
In a nonstick frypan scramble fry hamburger until no pink remains, about 5 minutes, drain fat if necessary, add stewed tomatoes, jalepeno if using, simmer 2 to 3 minutes.
Add parmesan cheese, stir to mix, add salt and pepper, simmer 2 minutes until cheese melts.
Add spinach, turning over and over until spinach is wilted, about 2 minutes.
Spray a casserole with veggie spray, turn hamburger mix into casserole, add penne, stir to combine.
Srinkle cheddar cheese over top.
Set, uncovered, on middle rack in 350f degrees oven, bake for about 20 minutes, until bubbly and hot.
Serve with a green salad.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.