Ingredients
1 8 ounce box of Gluten Free (or regular!) penne
1 can (15 ounces) of tomato sauce
1/2 to 1 cup of spinach (washed and drained)
1 tablespoon of oregano
1 tablespoon of basil
1 tablespoon of garlic powder (or whatever type of garlic you prefer)
1 tsp of thyme
4 slices of provolone
1 lb of ground bison
chopped mushrooms, optional
Directions:
Brown the bison and boil the pasta on the stovetop. Simmer the tomato sauce with the herbs and seasonings. When the bison is browned, drain any excess fat and add the tomato sauce, simmer. When the pasta is done, drain and add to a baking/casserole dish.
After adding the pasta, add all of the tomato sauce/bison mixture. Top with spinach. Layer the slices of provolone. Bake for 20 minutes at 350.
(Note, we put mushrooms on one half, and my boyfriend said it was delicious! We added them raw, under the cheese, prior to baking.)
