Broccoli and Spinach Pasta Bake
Simplest Tomato Salad
Ingredients
- 12 oz ziti pasta
- 1 head broccoli, cut into florets
- 1 lb ground beef
- 1 cup chopped onion
- ¼ cup all-purpose flour
- 1 (32-oz) carton chicken broth
- 3 cups shredded mozzarella cheese, divided
- 1 (16-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 Tbsp Dijon mustard
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions, adding broccoli during last 1 minute of cooking; drain and set aside.
- Cook beef and onion in a Dutch oven over medium heat until beef is browned and crumbly. Drain and return to pot.
- Stir in flour; cook, stirring constantly, 2 minutes. Gradually stir in broth; bring to a boil, reduce heat, and simmer 10 minutes or until slightly thickened.
- Gradually stir in 2 cups cheese; season with salt and pepper to taste. Add spinach, mustard, and reserved pasta mixture; spoon into a lightly greased 13-x 9-inch baking dish. Sprinkle with 1 cup cheese.
- Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- 4 Roma tomatoes, cut into wedges
- 1 (1-oz) pkg fresh basil, chopped
- 3 Tbsp balsamic vinegar
- 5 Tbsp olive oil
Side Dish Instructions
- Toss tomatoes, basil, vinegar, and oil in a large bowl. Let stand 20 minutes. Season with salt and pepper to taste.
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