Canadian-Beef-Beef-and-Pasta-Florentine

Beef and Pasta Florentine

This crowd pleasing dinner-in-one casserole recipe is perfect when you have many at the table — a snap to make, easy to serve and faster to cook than a frozen lasagna. PLUS – you get all four food groups in this one dish, so good nutrition just takes care of itself. Lean Ground Round delivers BIG BEEF flavour as well as 14 essential nutrients including all five B-complex vitamins.

RatingDifficultyBeginner

ShareTweetSaveShare

Canadian-Beef-Beef-and-Pasta-Florentine

Yields10 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins

 1 lb (500 g) Extra Lean/Lean Ground Beef Round*
 1 can (19 oz/540 mL) Italian seasoned stewed tomatoes
 1 can (28 oz/796 mL) crushed/ground tomatoes
 1 tsp (5 mL) dried oregano
 1 tsp (5 mL) basil
 1 tsp (5 mL) salt
 3 cups (750 mL) small shell pasta, about 300 g
 1 box (300 g), frozen chopped spinach, thawed and squeezed dry
 1 cup (250 mL) light cottage cheese
 1 cup (250 mL) shredded mozzarella cheese blend

1

Cook beef in Dutch oven over medium-high heat, breaking up with wooden spoon, until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking up with spoon. Stir in crushed tomatoes, oregano, basil, salt and 2 cups (500 mL) WATER; bring to boil.

2

Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente.

3

Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve right away, spooning into individual bowls, topping each with some mozzarella. TO BAKE: Transfer mixture to 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 10 to 15 minutes

4

*Other Options: Lean/Extra Lean Ground Beef Sirloin, Lean Ground Chuck or Lean/Extra Lean Ground Beef

Ingredients

 1 lb (500 g) Extra Lean/Lean Ground Beef Round*
 1 can (19 oz/540 mL) Italian seasoned stewed tomatoes
 1 can (28 oz/796 mL) crushed/ground tomatoes
 1 tsp (5 mL) dried oregano
 1 tsp (5 mL) basil
 1 tsp (5 mL) salt
 3 cups (750 mL) small shell pasta, about 300 g
 1 box (300 g), frozen chopped spinach, thawed and squeezed dry
 1 cup (250 mL) light cottage cheese
 1 cup (250 mL) shredded mozzarella cheese blend

Directions

1

Cook beef in Dutch oven over medium-high heat, breaking up with wooden spoon, until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking up with spoon. Stir in crushed tomatoes, oregano, basil, salt and 2 cups (500 mL) WATER; bring to boil.

2

Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente.

3

Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve right away, spooning into individual bowls, topping each with some mozzarella. TO BAKE: Transfer mixture to 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 10 to 15 minutes

4

*Other Options: Lean/Extra Lean Ground Beef Sirloin, Lean Ground Chuck or Lean/Extra Lean Ground Beef

Beef and Pasta Florentine
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply