• 2 cups whole wheat pasta
  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 1 large carrot, shredded
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons dry basil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 can (14 ounces) Italian diced tomatoes, drained
  • 10 ounces fresh spinach, chopped
  • 1 cup low-fat shredded mozzarella cheese


  1. Preheat oven to 350º F.
  2. Cook pasta according to package directions. Drain and cover to keep warm.
  3. In a large skillet over medium heat, cook the beef and onions until beef is no longer pink.
  4. Drain. Return beef to skillet.
  5. Add carrots and spices and cook an additional 2 minutes. Stir in tomatoes.
  6. Reduce heat to low. Cover and simmer for 10 minutes.
  7. Add pasta and spinach and mix well. Cover and cook an additional 3 minutes or until spinach is wilted.
  8. Pour into greased 3-quart baking dish. Sprinkle with mozzarella cheese
  9. Bake, uncovered for 10 minutes.

Yield: 9, 1-cup servings

NUTRITIONAL ANALYSIS: 200 calories, 4.5 g fat, 2 g saturated fat, 35 mg cholesterol, 270 mg sodium, 25 g carbohydrate, 4 g fiber, 4 g sugars, 18 g protein.

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