1 pound ground beef

3 garlic cloves, minced

2 cartons (32 ounces each) reduced-sodium beef broth

2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained

1 teaspoon dried basil

1/2 teaspoon pepper

1/2 teaspoon dried oregano

1/4 teaspoon salt

3 cups uncooked bow tie pasta

4 cups fresh spinach, coarsely chopped

Grated Parmesan cheese


In a 6-qt. stockpot, cook beef and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Stir in broth, tomatoes and seasonings; bring to a boil. Stir in pasta; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes.

Stir in spinach until wilted. Sprinkle servings with cheese.

Source: Taste of Home