Categories: Casserole, Ground Beef, Main Dish

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 13×9 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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