Cabot Cheeses' Rotini with Ground Beef and Spinach

 

When looking over this recipe we thought with only 1 8oz can of sauce it wouldn't be "saucy" enough, but it was.  Comes together quickly and is delicious.  Cabot has some great cheese products that we use daily! 

1 box  Rotini, Penne Rigate or Elbow Macaroni

1 cup chopped onion

3 large cloves garlic, minced

1 pound (90%) lean ground beef

1 can (8 ounces) no salt added tomato sauce

1 teaspoon dried oregano

1 package (10 ounces) spinach leaves, shredded (frozen chopped spinach, thawed and well drained may be substituted)

¼ cup fresh basil, shredded or 1 tablespoon dried

½ teaspoon crushed red pepper flakes

Salt (optional)

1½ ounces Cabot Lite50 Sharp Cheddar or Cabot Extra Sharp Cheddar, shredded (about ⅓ cup)

Cook pasta according to package directions.

Heat oil in large heavy skillet over medium heat. Cook onion and garlic 5 minutes or until the onion is soft and translucent, stirring occasionally.

Add beef and cook until no longer pink, stirring and breaking beef into pieces.

Stir in tomato sauce and oregano. Continue cooking 5 minutes or until the sauce has reached a simmer, stirring frequently.

Add spinach, basil and red pepper flakes; continue cooking 3 minutes or until the spinach is wilted and the sauce is heated through. Season with salt, if desired.

Drain pasta. Add to skillet; toss with beef mixture. Sprinkle with cheddar.