 | | Directions | 1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.
2. Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.
3. Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes. |
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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 1 pound ground beef |
| - | | 1/2 cup chopped onion |
| - | | 2 teaspoons McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Cinnamon, Ground |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1 can (14 1/2 ounces) reduced sodium beef broth |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 2 tablespoons tomato paste |
| - | | 1 1/2 cups uncooked penne pasta |
| - | | 1 1/2 cups frozen leaf spinach or cut green beans, thawed |
| - | | 3/4 cup crumbled feta cheese, divided |
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| | Nutrition (per serving) | |
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