12oz box brown rice fusilli pasta, uncooked (I used Jovial)
1 large head broccoli, chopped into small florets
1 package sliced mushrooms
1 can diced tomatoes
1 1/2 cups jarred pasta sauce (I used Rao’s)
3 cups low sodium stock (chicken or veggie)
1 tsp salt
1/2 pepper
1 tsp dried oregano
1/2 tsp red pepper flake
1 bag fresh spinach
parmesan cheese for topping
Instructions
In a large sauce pan or dutch oven, heat olive oil over medium high heat.
Add in onion and saute until translucent. Add in garlic for a quick minute until fragrant.
Add in the rest of the ingredients, from the pasta to the red pepper flakes, and stir until everything is combined.
Cover with lid and bring to boil.
Once boiling, lower heat to medium-low and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed. There can be a little liquid left as it will thicken as it continues to sit, but you don’t want it to be soup-y.
Turn off the heat and add in bag of spinach. Stir and cover with lid. Let sit for 5 minutes. Stir and at this time most of the liquid should be absorbed.
