Pasta, ground beef, spinach, fresh basil, cheddar cheese. The combination of these flavorful ingredients makes an extremely delicious dish that is sure to satisfy your craving for comfort food, especially during the fall and winter months. What makes it even more appealing? It’s super quick and easy to make, making it a fantastic choice for busy weeknights, as well as for special occasions. After making this rotini pasta with ground beef, be sure to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
The beauty of this recipe is that you don’t need a ton of ingredients and most of them you will likely already have on hand! You’ll need: 1 box of rotini, penne rigate, or elbow pasta, 1 cup chopped onion, 3 cloves of garlic (minced), 1 pound of lean ground beef, 1 (8-ounce) can tomato sauce (no salt added), 1 teaspoon dried oregano, 1 (10-ounce) package spinach leaves (note that a 10-ounce package of frozen chopped spinach that has been thawed and well-drained can be substituted for fresh spinach), ¼ cup fresh shredded basil (or 1 tablespoon dried), ½ teaspoon crushed red pepper flakes, and 1½ ounces Cabot Lite50 Sharp Cheddar or Cabot Extra Sharp Cheddar.
While pasta is cooking, heat oil in a large heavy skillet over medium heat. Cook the onion and garlic for approximately 5 minutes, stirring occasionally. Then add beef, stirring and breaking into pieces and cooking until it’s no longer pink.
Next, stir in the tomato sauce and oregano. Cook another 5 minutes, stirring often. Add the spinach, basil, and red pepper flakes, and cook for another 3 minutes. If desired, season with salt.
Drain the pasta and add to the skillet, tossing with the beef mixture. Sprinkle with cheddar cheese, put on plates, and dig in!
Looking for another easy, delicious, and comforting meal? Try our Make-Ahead Spaghetti Pie. You won’t be disappointed! Cabot is a cooperative of 800 farm families who continuously strive to produce the best dairy products around. If you enjoy this rotini recipe, we’d really appreciate it if you could rate and review it when you have the chance!
1 box Dreamfields Rotini, Penne Rigate or Elbow Macaroni
1 cup chopped onion
3 large cloves garlic, minced
1 pound (90%) lean ground beef
1 can (8 ounces) no salt added tomato sauce
1 teaspoon dried oregano
1 package (10 ounces) spinach leaves, shredded (frozen chopped spinach, thawed and well drained may be substituted)
¼ cup fresh basil, shredded or 1 tablespoon dried
½ teaspoon crushed red pepper flakes
1½ ounces Cabot Lite50 Sharp Cheddar or Cabot Extra Sharp Cheddar , shredded (about ⅓ cup)
Cooking for fewer people?
To make only 3 servings simply cut the ingredients in half (as below) and use a medium sized skillet. Otherwise the cooking directions remain the same.
½ box Dreamfields Rotini, Penne Rigate or Elbows Macaroni
½ cup chopped onion
2 medium cloves garlic, minced
½ pound (90%) lean ground beef
½ can (4 ounces) no salt added tomato sauce
½ teaspoon dried oregano
½ package (5 ounces) spinach leaves, shredded
⅛ cup fresh basil, shredded or ½ tablespoon dried
¼ teaspoon crushed red pepper flakes
¾ ounce Cabot Lite50 Sharp Cheddar or Cabot Extra Sharp Cheddar, shredded (about ¼ cup)
Get the ingredients you need at a convenient nearby location.
COOK pasta according to package directions.
HEAT oil in large heavy skillet over medium heat. Cook onion and garlic 5 minutes or until the onion is soft and translucent, stirring occasionally.
ADD beef and cook until no longer pink, stirring and breaking beef into pieces.
STIR in tomato sauce and oregano. Continue cooking 5 minutes or until the sauce has reached a simmer, stirring frequently.
ADD spinach, basil and red pepper flakes; continue cooking 3 minutes or until the spinach is wilted and the sauce is heated through. Season with salt, if desired.
DRAIN pasta. Add to skillet; toss with beef mixture. Sprinkle with cheddar.
NOTE: Freezing unused portions of the sauce portion of this recipe is recommended. Sauce only (excluding pasta) may be frozen in airtight containers, thawed in the refrigerator and reheated slowly in a saucepan over medium-low heat.
This was really easy to make and liked by the entire family. I used fresh spinach from my garden and I used a large can of tomato sauce (15 oz)and added a little cream cheese to help coat the pasta a little more.
Loved this idea for a nice lunch with items I already had in my pantry 🙂
This surprised me how good it was given it’s simplicity. But it was loved by the whole family. We used chickpea elbow noodles, but other than that, stayed true to the recipe.
It was really good. Very simple to make, with easy ingredients. Definitely something I'll be making regularly.
Made this for dinner last night it was very tasty. We sub mozzarella in and just a bit of the cheddar. Also added mushrooms which were good. I can't say anything bad about this dish I recommend this to anyone that likes these ingredients.
I added a 16 oz. can of diced tomatoes with juices when I added the tomato sauces. This was a good, quick one-pot meal. I will make it again. Thanks!
Very easy and simple!
So easy to make!! Instead of one can of tomato sauce I used two. My kids loved it and they helped make it!! 🙂
It was really easy to do I just finished doing it 5 minutes ago and it is delicious hope my kids love it as much as I did thank you for all your help I had fun cooking this recipe
This was very easy to make. I would, next time, put seasoned diced tomatoes in place of tomato sauce and maybe use a creamier cheese. I will definitely make this recipe again!
This has become a staple recipe for family dinner. Everyone loves it and there are never any leftovers. Very easy to make and very nutritious.
I will be makng this tonight. Love a quick and easy meal that includes great taste of cheese and a bit of veggies. thanks for planning my dinner tonight.