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Dutch Oven Pasta Bake

I was in a hurry one night, so I went on a pantry search to see what I had on hand. I found penne pasta and decided to go Italian! We all ended up loving this satisfying Dutch oven pasta. And since the pasta cooks in the same pot, it's a real time saver, too. — Tammy Reid, Oklahoma City, Oklahoma
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    4 servings


  • 1 pound ground beef
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 3 cups uncooked penne pasta
  • 1 cup beef broth
  • 3 cups water
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1 package (5 ounces) fresh spinach
  • Shredded Parmesan cheese, optional


  • Heat a Dutch oven over medium heat; add ground beef and onion. Cook and stir until beef is no longer pink, 5-7 minutes; crumble meat, Drain. Add garlic; cook 1 minute longer.
    Add tomato sauce, pasta, broth, water, diced tomatoes and seasonings. Stir; bring to a boil. Cover, reduce heat and simmer until pasta is tender, stirring occasionally. Top with spinach; cover just until wilted. Stir. If desired, sprinkle with Parmesan cheese.
Nutrition Facts
2 cups: 452 calories, 15g fat (5g saturated fat), 70mg cholesterol, 773mg sodium, 50g carbohydrate (7g sugars, 5g fiber), 30g protein.

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