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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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this is a hearty casserole with lots of veggies and topped with bread crumbs and cheddar... Ingredients:
1/2 cup vegetable oil |
1/3 cup finely chopped onion |
3 cloves garlic, minced |
1 cup diced peeled carrot |
1 1/2 cups diced celery |
1 1/2 lbs ground chuck or 1 1/2 lbs very lean hamburger |
20 small mushroom caps |
1/2 cup sherry wine |
1 (6 ounce) can tomato paste |
1 (17 ounce) can diced tomatoes |
1 teaspoon salt (to taste) |
1/2 teaspoon black pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1 (8 ounce) package small shell pasta |
1 (10 ounce) package frozen chopped spinach |
1/2 cup fresh bread, cubes buttered |
1 cup grated sharp cheddar cheese |
grated parmesan cheese |
Directions:
1. Heat the oil in a large skilled and saute onion, garlic, carrot, celery and mushrooms for about 5 minutes until onion is golden.
2. Add beef and cook stirring continuously until no longer red.
3. Add tomato paste, diced tomatoes, sherry, salt, pepper, oregano, basil.
4. Simmer uncovered for 1 1/2 hours.
5. Cook macaroni and spinach as per package directions.
6. Drain well and add to sauce.
7. Heat oven to 350 degrees F.
8. Place mixture in a 3 quart casserole dish.
9. Top with bread cubes and cheddar cheese.
10. Bake uncovered for 30 minutes.
11. Serve sprinkled with parmesan cheese.
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