Lamb & Spinach One-Pot Pasta

It was good - kind of an upscale, homemade Hamburger Helper. My grocery was out of ground lamb so I used 80% lean ground beef. As others suggested, I doubled the cumin and oregano but also added a quarter teaspoon of cayenne pepper. I subbed low sodium chicken stock for water and only needed 3 cups. Finally, I waited to add the spinach until after boiling - just folded into the pasta as it was settling and was plenty to wilt the spinach. Not sure if I would make it again - it was super quick and easy, but not particularly exciting.

Like a previous reviewer, I also used much more spices, including red pepper, and reduced the water. I also subbed leftover chicken broth in place of the water, and used about 3.25 cups, which gave the pasta a soupy look. You could easily reduce water/broth to 3 cups, probably less. It was a very tasty meal.

Used twice the spices and a little less water, more salt and some pepper. This was very good.