Categories: Casserole, Ground Beef, Main Dish

Ingredients

• 1 lb mini penne pasta
• 1 lb lean ground beef
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1 (16 ounce) jar salsa
• 1 (16 ounce) jar alfredo sauce
• 4 eggs
• 2 cups Mexican blend cheese, shredded
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon fresh parsley, chopped

Directions

1. Preheat oven to 350 degrees.

2. Cook pasta according to package directions; drain.

3. Meanwhile, coat a 9-inch springform pan with cooking spray.

4. In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.

5. Stir in salsa; remove from heat.

6. In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.

7. In another bowl, toss spinach with 1/2 cup cheese.

8. To assemble, spoon half of pasta mixture, about 4 cups, into pan.

9. Sprinkle spinach mixture evenly over pasta.

10. 1

11. Top with even layer of beef mixture.

12. Top with remaining pasta mixture.

13. Sprinkle with remaining 1/2 cup cheese.

14. Bake until hot in center and top is golden, about 1 hour.

15. Run sharp knife around edge of pan to loosen pasta.

16. Let stand 10 minutes.

17. Remove side of pan; sprinkle with parsley.

Email to a friend | Print this recipe | Back