Tomato & Spinach Rotini

A pairing of classics, tomatoes and spinach with cheese and ground beef tossed with rotini pasta by Lacey Johnston.
Serves 2 - 4

• 2 cups Rotini Pasta
• 1/2 lb. Ground Beef
• 6 oz. Fresh Spinach
• 14 oz. can Diced Tomatoes
• 1/2 cup Mozzarella Cheese, shredded
• 2 tbsp Parmesan Cheese, grated
• 8 oz. can Tomato Sauce
• 1/2 tbsp Sugar
• 1 clove Garlic, finely chopped
• 1/8 tsp Kosher Salt
• White Pepper, to taste

1. Cook pasta according to package directions, drain and set aside.
2. Meanwhile, cook ground beef over medium-high heat in a large skillet until browned, drain excess fat, return to pan.
3. Add garlic, saute 1 minute.
4. Add tomatoes, tomato sauce, sugar, salt and pepper.
5. Reduce heat to medium-low and simmer for 20 minutes.
6. Return heat to medium-high, add spinach and cook 2 minutes or until spinach wilts, stirring occasionally.
7. Remove from heat, add pasta and cheeses, toss well to coat and serve.