8 ounces Gluten Free Spiral Pasta
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 pound grass-fed ground beef
3 cloves garlic, minced
8 ounces sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 14-oz cans diced tomatoes
1 teaspoon Italian Seasoning
8 cups baby spinach
1/2 teaspoon crushed red pepper
3/4 cup ricotta cheese
- Bring a large pot of water to a boil Add pasta; cook until just tender, according to package directions. Drain and transfer to a large bowl.
- Add oil to heated cast iron skillet over medium heat. Add onion and mushrooms, cook for 4 minutes. Add ground beef and garlic. Break up the beef and brown until just no longer pink. Add mushrooms, salt and pepper.
- Add tomatoes, spinach and crushed red pepper. Increase heat to med-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
- Toss the sauce with the pasta, stir in ricotta.