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Ingredients
  • 1¾ cups penne pasta
  • 1 pound ground beef
  • 1 teaspoon minced garlic (I just used the refrigerated jarred garlic)
  • 15 ounce can tomato puree (if you have any leftover pasta sauce on hand, that works too)
  • 14-½ ounce can beef broth
  • 1-½ teaspoons Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups fresh spinach, chopped
  • 2 cups grated mozzarella cheese (I don’t use quite that much)
Steps
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