I love this recipe because the dirty dishes amounts to 1 skillet, 1 spoon, 1 knife, 1 cutting board and what ever tool I use to drain the grease from the meat. (Usually is a strainer with fine mesh) Everything is cooked in one dish. I use a deep skillet, but if you were making a double batch you would probably want to use a larger pot.
Gather Your Ingredients:
- 1lb ground beef (you could also use pork, chicken or turkey)
- 1 small onion
- 5 cloves of garlic
- about 1/2 cup diced veggies of your choice (my suggestions are carrots, zucchini, bell pepper)
- 2 c. tomato sauce
- 2 c. water
- 1 cup pasta (I used ditalini, but other good options would be elbow macaroni, medium egg noodles, broken pieces of lasagna, spaghetti or fettuccine)
- a handful each of chopped basil and parsley
- a generous handful of roughly chopped fresh spinach
- mozzarella and parmesan cheese to top
- Brown your meat, drain the grease and return to skillet. Toss in your onion, garlic and veggies. Saute until tender.
- Stir in tomato sauce and water. Bring to a boil, stir in pasta and reduce to simmer. Simmer covered for about 10 to 15 minutes or until pasta is tender. Stir occasionally.
- Remove cover and add the spinach, parsley and basil. Stir and remove from heat.
- Top with shredded cheeses and replace lid. Allow to sit until cheese is melted.
**If the sauce is a little bit too "runny" simmer with the lid off for a couple of minutes to allow water to evaporate.**
This is a great recipe to use up fresh veggies that are getting close to their shelf life. I also love the richness that the pasta gets from cooking in the tomato sauce.