# Components:
→ Pasta
01 - 10.5 oz whole wheat penne or rotini
→ Beef & Vegetables
02 - 1 lb extra-lean ground beef
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 3.5 oz mushrooms, sliced
07 - 3.5 oz baby spinach
→ Sauce
08 - 24 oz canned crushed tomatoes
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - ½ tsp chili flakes
13 - Salt and freshly ground black pepper, to taste
→ Cheese & Toppings
14 - 5 oz part-skim mozzarella cheese, shredded
15 - 1 oz grated Parmesan cheese
16 - 1 oz turkey pepperoni slices
17 - Fresh basil, for garnish
# Method:
01 - Preheat oven to 400°F.
02 - Cook pasta in a large pot of boiling salted water until al dente. Drain and set aside.
03 - In a large nonstick skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess fat if needed.
04 - Add onion, garlic, bell pepper, and mushrooms to the skillet. Sauté for 5–7 minutes until softened.
05 - Stir in spinach and cook until wilted, about 1 minute.
06 - Add crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. Simmer for 5 minutes, allowing flavors to meld.
07 - Combine the cooked pasta with the beef and vegetable sauce mixture.
08 - Transfer the mixture to a lightly greased 9x13 inch baking dish.
09 - Sprinkle mozzarella and Parmesan evenly over the top. Arrange turkey pepperoni slices if using.
10 - Bake for 20 minutes, until cheese is melted and bubbly.
11 - Garnish with fresh basil before serving, if desired.
