Pasta Tricolore

• Olive oil spray
• 2 cups pasta (penne, farfalle, etc.)
• One 14-ounce can tomatoes
• 1 to 4 garlic cloves, minced
• Sea salt and freshly ground black pepper
• 1/2 teaspoon olive oil
• 1/4 medium onion, chopped
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• One 10-ounce package frozen spinach, or 2 large handfuls fresh
• 1/2 to 3/4 pound ground beef or turkey

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the pasta in the pot.
4. Drain the liquid from the tomatoes into a measuring cup.
5. If necessary, add enough water to make 2/3 cup liquid.
6. Reserve the tomatoes.
7. Add one-third of the garlic, a little salt and pepper, and the olive oil to the tomato liquid.
8. Pour the liquid into the pot and stir to make the pasta an even layer.
9. Mix the tomatoes with the rest of the garlic, the onion, basil and oregano, spinach, and ground meat in a medium bowl.
10. Season with salt and pepper to taste.
11. Drop forkfuls of the tomato-meat mixture evenly over the pasta without mixing together.
12. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Serve immediately.
14. Calories: 425
15. Protein: 21g
16. Carbohydrates: 51g
17. Fat: 14g
18. Cholesterol: 43mg
19. Sodium: 512mg
20. Fiber: 5g

olive oil spray, pasta, tomatoes, garlic, salt, olive oil, onion, fresh basil, fresh oregano, frozen spinach, ground beef

Taken from www.epicurious.com/recipes/food/views/pasta-tricolore-378812 (may not work)