Ingredients

2 cups whole wheat penne 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

Directions

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

Nutrition Facts

200 calories
4.5 g fat
2 g saturated fat
35 mg cholesterol
270 mg sodium
25 g carbohydrate
4 g fiber
4 g sugar
18 g protein