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Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.
Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.
Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes.
I love this recipe! It's a one pot meal so it makes for easy clean up and it's super yummy! I add a little bit of all spice to it as well and it's amazing! I also use fresh spinach instead of frozen and helps give it a nice fresh flavor.
Kristin Crafton | June 24, 2013 |
I haven't made it yet but I will. Just looking at it makes my mouth water.
Georgana Davis | May 16, 2016 |
Loved this flavor! Everyone at the table, from age 4 to 70, thought it was great. I did use fresh spinach and added a few fresh ripe tomatoes, but I think it was the cinnamon that did the trick. Definitely a keeper. We'll have this again soon.
Liz | August 12, 2014 |
Delicious and so quick and easy. I used lamb and 28 ounces of canned tomatoes. Easy enough for weeknight meals.
Sue | March 25, 2017 |
We've been making this easy, but very delicious recipe for 3 years now. My husband found that 2 cups of Large Elbow Macaroni shells make a nice substitution for the Penne Pasta! We also prefer a 14.5 oz. can of cut green bean instead of thawed.
Sandee | May 19, 2017 |
Great basic recipe if you omit the cinnamon.... I substitute Italian sausage and omit the feta for a change in flavors sometimes.
April | November 27, 2013 |