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Slow Cooked Peppery Beef and Fusilli


Slow Cooked Peppery Beef and Fusilli

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 Facts

550 calories; 20 g total fat; 81 mg cholesterol; 341 mg sodium. 61 g carbohydrates; 29 g protein;


1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0