500 g lean ground beef 1 lb
2 garlic cloves, minced
125 ml onion, finely chopped 1/2 cup
2 jars tomato pasta sauce (24 oz / 700 ml)
1 jar roasted red bell peppers, drained & chopped (12 oz / 340 ml)
250 ml beef or chicken broth 1 cup
2 ml dried oregano or basil 1/2 tsp
hot pepper flakes
60 ml fresh parsley, chopped 1/4 cup
375 g penne pasta 12 oz
250 ml parmesan cheese, freshly grated 1 cup
500 ml mozzarella cheese, shredded 2 cup
1 L packed baby spinach 4 cup
In a large suacepan, over medium-high heat, cook beef, breaking up with a spoon, for 2 to 3 minutes or until it starts to release juices. Add garlic and onion. Cook, stirring, for 5 to 7 minutes or until onion is softened and beef is no longer pink. Drain off fat. Add pasta sauce, roasted peppers, broth, oregano and hot pepper flakes. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes or until slightly thickened. Stir in parsley. Taste and adjust seasoning with salt and pepper to taste.
Meanwhile, in large pot of boiling water, cook pasta according to package dirctions. Drain and add to meat sauce. Stir in parmesan and 1 cup (250 ml) of mozzarella. If sauce is too thick, add more broth. Spread half the pasta mixture in lightly greased 13 x 9 inch (33 x 23 cm) baking dish. Add spinach in an even layer, then top with the remaining pasta mixture. Sprinkle the remaining mozzarella over top. Cover tightly with foil and bake for 30 minutes or until bubbling at the edges. Remove foil and bake for 10 minutes or until cheese is melted. Let stand for 15 minutes before serving.
Serves: 6