INGREDIENTS
- 8 ounces whole grain rotini pasta
- 1 medium onion
- 3 ounces (1/2 bag) sliced turkey pepperoni
- 1 lb. ground beef
- 1 tsp vegetable oil
- 12 ounces frozen spinach, defrosted
- 1 (29 ounce) can, low sodium tomato sauce
- 1 T Italian seasoning
- 1/4 tsp salt
- 2 cups mozzarella cheese, shredded, divided
- Vegetable oil cooking spray or vegetable oil
DIRECTIONS
- Preheat oven to 350°F.
- Wash your hands well with soap and warm water for at least 20 seconds.
- Cook pasta to package directions in a large pot (cover to speed up boiling time).
- Peel and cut onion into medium pieces.
- Chop pepperoni into a small chop/dice and stir into pasta.
- Preheat skillet over medium heat. Cook beef until no longer pink, about 5-10 minutes. Drain beef and stir into pasta mixture.
- Add oil to skillet and sauté onion over medium heat until tender and lightly brown.
- Add spinach to onions and cook until water has evaporated. Stir spinach and onions into pasta and meat mixture.
- Add tomato sauce, Italian seasoning, salt, 1 ½ cups mozzarella cheese to pasta mixture. Stir to combine.
- Spray a 9 x 13 casserole dish and pour pasta mixture into dish.
- Top with ½ cup mozzarella cheese. Bake, uncovered, 20-25 minutes, until heated through and cheese on top is bubbly.
- Refrigerate leftovers within 2 hours
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.