No Boil Beef & Spinach Baked Rotini
This post is sponsored by Ragú. Opinions are my own.
I’ve been cooking so much more frequently lately. It makes me feel great inside to be able to put a home cooked meal in front of my family instead of packing up the car to eat out. Of course, there are nights when I’m so busy that I don’t have time for a lot of fuss.
It’s nights like those when I turn to this incredible (and incredibly easy to make) Ragú beef and spinach baked rotini.
One of the best parts about this simple and hearty meal is that you don’t have to boil the pasta. You will need to brown some beef and wilt your spinach beforehand but this doesn’t take long at all.
I’ve said it before and I’ll say it again. My kids are very picky eaters. There’s nothing quite like a warm, cheesy and totally saucesome pasta dish to make the kids remember that food is indeed delicious.
It’s so good to see the whole family going crazy over a meal that I cooked. Smiles inevitably ensue when they get a taste of this delicious baked rotini and I’m asked often when we’ll be having it again!
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1 1/2 lbs. lean ground beef
1 jar (1 lb. 8 oz.) Ragu® Chunky Tomato, Garlic and Onion Sauce
1 6 oz. bag of spinach
2 cups water
1 cup part-skim ricotta cheese (about 8 oz)
2 Tbsp. grated reduced fat Parmesan cheese
12 ounces uncooked rotini pasta
3/4 cup shredded part-skim mozzarella cheese (about 3 oz.)
1. Preheat oven to 400°. Meanwhile, brown ground beef in large nonstick skillet over medium-high heat and drain well. Wilt 6 oz of spinach in a skillet with two tablespoons of water until soft, set aside.
2. Combine Sauce and water in large bowl. Stir in browned ground beef, ricotta, spinach and Parmesan cheeses, then uncooked rotini. Pour rotini mixture into 13 x 9-inch baking dish. Cover tightly with aluminum foil. Bake 55 minutes.
3. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.