Bison Penne Bake with Spinach, Onions, Mushrooms, and Garlic


Prep: 10 -15 min

Cook: 30 min

Serves: 6


  • 1 lb Bison
  • 1/2 lb of whole wheat penne pasta
  • 1 C Ricotta
  • 1 C mozzarella
  • 2 C Tomato puree
  • 1/2 medium yellow onion, chopped
  • 4 mushrooms, chopped
  • 2 cups baby spinach
  • 3 cloves of garlic, minced
  • 1.5 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp herbs de provence
  • 1 tsp garlic powder
  • 1 pinch of red pepper


  1. Bring a medium pot of water to a boil and cook penne until al dente.
  2. In a large skillet, brown bison, onions, mushrooms, and garlic in pan at spinach at last 3 min.  Drain liquid, if any.
  3. Transfer back to large skillet and add 2 cups of tomato puree and 2 cups of spinach and simmer on low for 5 min.  Turn off heat and add one cup of ricotta, stir well until completely mixed.
  4. Transfer to large casserole : penne and meat sauce mixture, stir well coating all of the penne.
  5. Top with 1 cup of mozzarella cheese.
  6. Bake covered at 375 degrees for 20 min, then uncovered for last 10 min to make cheese golden and bubbly.

Serve with a spinach salad or bread.  You could also top penne with some parmesan as well.

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