Spinach Pasta Bake

Ingredients:

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

Yield:

9, 1 cup servings

Directions:

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.