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.
Ingredients
- ounces pasta: 16 piece
- frozen chopped spinach: 1 pack (10 ounce pack)
- bread crumbs: 0.5 cup
- eggs: 2 piece (beaten)
- olive oil: 0.25 cup
- mozzarella cheese: 1 cup (shredded)
- lean ground beef: 1 pound
- onion: 0.5 cup (chopped)
- clove garlic: 1 piece (minced)
- tomato sauce: 1 can (8 ounce can)
- tomato paste: 1 can (6 ounce can)
- spaghetti sauce: 1 jar (16 ounce jar)
Metric Conversion
Stages of cooking
-
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 9x13 inch baking dish. Top with meat mixture.
-
Bake in a preheated 350 degree F oven (175 degree C) for 30 minutes.
