2 cups whole wheat penne pasta
1 pound lean ground beef
1 large onion, chopped
1 large carrot, shredded
1 teaspoon black pepper
1 1/2 teaspoons dry basil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 can (14 ounces) Italian diced tomatoes, drained
10 ounces fresh spinach, chopped
1 cup low-fat shredded Mozzarella cheese

9, 1 cup servings


Preheat oven to 350 degress F. Cook pasta according to package directions. Drain and cover to keep warm. In a large skillet over medium heat, cook the beef and onions until beef is no longer pink. Drain. Return beef to skillet. Add carrots and spices and cook an additional two minutes. Stir in tomatoes. Reduce heat to low. Cover and simmer 10 minutes. Add pasta and spinach and mix well. Cover and cook an additonal 3 minutes or until spinach is wilted. Pour into greased 3-quart baking dish. Sprinkle with Mozzarella cheese. Bake, uncovered for 10 minutes.

Nutritional Analysis: 
200 calories
4.5 g fat
2 g saturated fat
35 mg cholesterol
270 mg sodium
25 g carbohydrate
4 g fiber
4 g sugar
18 g protein

Spinach Pasta Bake

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

March, 2016

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