Beef and Mushroom Spaghetti

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Break up beef into smaller pieces, then add mushrooms. Cook, stirring occasionally, until no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat. Season with Italian Seasoning, garlic salt and pepper. Cook, stirring often, until fragrant, 1 min.

Meanwhile, break spaghetti in half, then add to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

Meanwhile, add crushed tomatoes and half the balsamic glaze to the pan with beef and mushrooms. Reduce heat to medium and cook, stirring occasionally, until sauce thickens slightly, 6-8 min. Add spinach. Stir until wilted, 1-2 min. Remove the pan from heat.

Meanwhile, add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to a foiled-lined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until tomatoes burst, 5-6 min. Remove the baking sheet from the oven. Drizzle remaining balsamic glaze over tomatoes, then toss to coat.