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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Even my three small children-who won't touch spinach in any other way-enjoy this meal!Cindy Waltner, Columbus, Montana Ingredients:
2 pounds ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 jar (14 ounces) spaghetti sauce |
1 cup water |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 teaspoon salt |
1 teaspoon pepper |
2 eggs, lightly beaten |
7 ounces elbow macaroni, cooked and drained |
1-1/2 cups soft bread crumbs |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain.
2. In a small bowl, combine the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Add to skillet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. In a large bowl, combine the eggs, macaroni, bread crumbs, spinach and cheese. Transfer to a greased 13-in. x 9-in. baking dish. Top with meat sauce.
4. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 10-12 servings.
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