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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Southern Living Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed |
1 lb ground beef |
1 medium onion, chopped |
1 garlic clove, pressed |
1 (15 1/2 ounce) jar pasta sauce with mushrooms |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1/2 teaspoon salt (or to taste) |
pepper |
8 ounces small shell pasta, cooked |
1 tablespoon vegetable oil |
1 cup shredded sharp cheddar cheese |
1/2 cup italian seasoned breadcrumbs |
2 large eggs, beaten |
shredded parmesan cheese |
Directions:
1. Place spinach in a fine wire-mesh strainer over a bowl; press spinach with the back of a spoon to remove juice.
2. Measure juice and add enough water to measure 1 cup; set spinach and spinach liquid aside.
3. In a large skillet over med-high heat, cook beef, onion, and garlic for 5-6 minutes, stirring until beef crumbles and is no longer pink; drain and return to skillet.
4. Stir in spinach liquid, spaghetti sauce, and the next 4 ingredients; bring to a boil.
5. Decrease heat and simmer 10 minutes.
6. Toss pasta with vegetable oil; stir in spinach, cheddar cheese, breadcrumbs, and eggs.
7. Spread into a lightly greased 13x9 inch pan; top with beef mixture.
8. Bake, covered, in a preheated 350° oven for 30 minutes or until thoroughly heated.
9. Sprinkle with Parmesan cheese.
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