Greek-Style Skillet Supper

By ninebirch

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 teaspoons McCormick® Oregano Leaves
• 1 teaspoon McCormick® Cinnamon, Ground
• 1/2 teaspoon McCormick® Garlic Powder
• 1 can (14 1/2 ounces) reduced sodium beef broth
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 1/2 cups uncooked penne pasta
• 1 1/2 cups frozen leaf spinach or cut green beans, thawed
• 3/4 cup crumbled feta cheese, divided

Preparation

Step 1

1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.

2. Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.

3. Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes.