Slow Cooked Peppery Beef and Fusilli

Slow Cooked Peppery Beef and Fusilli
Prep 10 m
Cook 10 m
Slow Cook 360 m
Slow Cook on HIGH

Ingredients

Slow Cooked Peppery Beef and Fusilli

Directions

Slow Cooked Peppery Beef and Fusilli

  1. 1 of 5 Season beef with 1 tsp of the salt and the finely ground black pepper. In a large skillet, heat canola oil over medium-high heat. Add beef; sear on all sides, about 10 minutes.
  2. 2 of 5 Coat slow cooker bowl with nonstick cooking spray. Add beef and distribute tomatoes around the sides. Sprinkle 1/2 tsp of the coarsely ground pepper over beef. Cover and slow cook on HIGH for 6 hours.
  3. 3 of 5 Remove beef to a cutting board and shred with 2 forks. Return to slow cooker and stir in spinach until wilted. Add 1/2 tsp of the coarsely ground black pepper. Reserve 2 1/2 cups of the mixture for Lasagna Roll-Up Casserole.
  4. 4 of 5 Meanwhile, cook pasta following package directions, about 11 minutes. Drain and reserve 1/2 cup pasta cooking water. Toss pasta with remaining 2 1/2 cups beef mixture and pasta water.
  5. 5 of 5 Spoon pasta into a serving bowl and stir in olive oil, vinegar and remaining 1/4 tsp salt. Sprinkle remaining 1/2 tsp coarsely ground pepper over the top. Serve immediately.
Nutrition Information for Slow Cooked Peppery Beef and Fusilli
Servings Per Recipe:
Per Serving: 20 g Fat, total, 550 kcal cal., 341 mg sodium, 29 g pro., 4 g fiber, 61 g carb., 6 g sat. fat, 81 mg chol.