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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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With 10 children, I know the challenge of finding a recipe everyone will eat. But the whole family loves this spinach pasta.Ethel Allbritton, Poplar Bluff, Missouri Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 teaspoon salt |
1/8 teaspoon pepper |
1 jar (14 ounces) spaghetti sauce |
1 can (8 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 can (4 ounces) mushroom stems and pieces, drained |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
1 package (16 ounces) spiral pasta, cooked and drained |
2 eggs, beaten |
1/2 cup soft bread crumbs |
2 cups (8 ounces) shredded cheddar cheese |
1-1/2 cups (6 ounces) shredded mozzarella cheese |
Directions:
1. In a large skillet, cook beef with onion, salt, pepper and garlic powder until the onion is tender; drain. Stir in the spaghetti sauce, tomato sauce, tomato paste and mushrooms. Bring to a boil; simmer, uncovered, for 10 minutes.
2. Combine the spinach, noodles, eggs, bread crumbs and cheddar cheese; place half in a greased 13-in. x 9-in. baking dish. Top with half of meat sauce. Repeat layers.
3. Cover and bake at 350° for 40-45 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; let stand for 10 minutes. Yield: 8-10 servings.
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