An interesting twist on an age old favorite. Use your favorite shaped pasta – bow ties, shells, penne, etc…Can be assembled ahead of time and refrigerated, but allow extra time for baking.
- 16 ounces pasta
- 1 (10 ounce) package frozen chopped spinach
- ½ cup bread crumbs
- 2 eggs, beaten
- ¼ cup olive oil
- 1 cup shredded mozzarella cheese
- 1 pound lean ground beef
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) jar spaghetti sauce
In a medium pot cook pasta in boiling salted water until al dente. Drain well.
Cook spinach according to package directions.
Meanwhile, brown ground beef, chopped onion, and minced garlic in a large skillet over medium heat. Stir in tomato sauce, tomato paste, and pasta sauce. Simmer for 10 minutes.
Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs, and olive oil.
Spread spinach mixture evenly into the bottom of a 9×13 inch baking dish. Top with meat mixture.
Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.
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Servings: 8 – Yield: 8 servings