Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.
Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.Yield: 5-6 servings.
Spread 1-2 Tbsp of BBQ sauce on each chicken breast.
Place 2 pineapple rings on each chicken breast.
Layer 2 slices of cheese on top of the pineapple on each chicken breast.
Place in an oven preheated to 375˚F for 20 minutes, lightly covered with foil. Then remove the foil and continue to bake for 15-25 minutes or until the chicken is no longer pink and the juices run clear.