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One of the most ideal Sunday meals. You can make it in a big batch and store it for multiple meal prep meals for the week. Have a look at the calories and macros and adjust to suit your needs.
Ingredients
- 300g dry penne pasta (penne or fusilli works well)
- 300g ground beef (90% lean)
- 1.5 medium onions, finely chopped
- 3 medium carrots, finely chopped
- 3 celery stalks, finely chopped
- 3 garlic cloves, minced
- 300g fresh spinach, roughly chopped
- 600g canned whole tomatoes
- 1.5 Tbsp tomato paste
- 1.5 cups (360ml) beef stock
- 1.5 tbsp olive oil
- 1.5 tsp dried oregano
- 1.5 tsp dried basil
- Salt and pepper, to taste
- 225g shredded cheese (50:50 mozzarella: cheddar)
To Serve
- Extra cheddar, shredded
- fresh basil
Method
- Preheat the oven to 375°F (190°C) and cook the pasta in salted boiling water until just al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat and sauté onion, carrot, celery, and garlic until softened (about 5-7 minutes), should look a little golden
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon. (i like to break it up with my hands before adding it in to help with the separation and cook time)
- Once the beef is brown stir in canned tomatoes, tomato paste, beef stock, oregano, and basil. Bring to a boil, turn heat to low and simmer for 10-15 minutes, breaking up the tomatoes with a spoon, until slightly thickened.
- Stir in the chopped spinach and cook for another 2-3 minutes, until wilted. Then in a large mixing bowl, combine the cooked pasta with the sauce and half of the shredded cheese.
- Transfer the mixture to a greased baking dish, sprinkle the remaining cheese evenly on top and bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
- Let the pasta bake rest for 5 minutes before serving. Have those storage containers ready!
Nutrition Breakdown
cals: 514 • fat: 24g • protein: 29g • carbs: 45g
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