This recipe can be cooked several ways, just like a spaghetti. To avoid triggering acid reflux, I omit tomato, use onion flakes instead of real onion, and go easy on the garlic powder and cumin. This recipe can be cooked in a slow cooker, a quick meal in a skillet, or can be cooked and then baked in the oven like baked spaghetti. This meal is also good for leftovers, so doubling the recipe is a big help on busy days.
1 lb ground beef
Onion flakes, salt, pepper, rosemary, garlic powder, and cumin to taste
10 oz. fresh or frozen spinach
1/2 c. cheese
2 carrots, sliced
8 oz soy-free pasta of your choice (I prefer brown rice pasta…)
4 thinly diced shiitake mushrooms (optional)
3/4 c. milk or unsweetened coconut milk (for baked version only)
If you have any other veggies that are on the verge of not being fresh, they can likely be used in this recipe.
Slow cooker and skillet version:
Begin cooking pasta according to package directions. Brown meat and add spices. Add mushrooms, celery, carrots, and spinach. Cook until tender. Serve with shredded cheese over pasta.
Preheat oven to 350. Follow the directions above for slower cooker/skillet version. After cooking all ingredients until tender, mix in large bowl with pasta, milk, and cheese. Place in 2 quart casserole dish and bake covered for 30 minutes.
Author: Alanna Waldrop