| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Italian3 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
|
|
Salt and pepper to taste |
| 1 |
md |
Onion; chopped |
| 6 |
oz |
Mastoccioli pasta |
| 3 |
|
Cloves garlic |
| 10 |
oz |
Spinach; frozen; cooked |
| 1 |
tb |
Salad oil; (opt) |
| 1 |
c |
American cheese; grated |
| 16 |
oz |
Tomato sauce |
| 1/2 |
c |
Soft bread crumbs |
| 6 |
oz |
Tomato paste |
| 2 |
|
Eggs; well beaten |
| 1 |
tb |
Dried parsley |
| 1/4 |
c |
Salad oil |
| 1/2 |
ts |
Oregano |
| 1/4 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
Brown meat, onion and garlic in oil (oil is optional for use if meat is
extra-lean). Drain excess grease. Add tomato sauce and paste (diluted with
3 cans of water), dried parsley, oregano, salt and pepper. Simmer for 10
minutes Cook the mostaccioli as directed on package. Drain and rinse with
cold water. Put back into pan in which it was cooked. Add cooked spinach,
American cheese, bread crumbs, eggs, oil and parmesan cheese. Spread
mixture in a 9x13" greased baking dish. Top with meat mixture. Sprinkle
more grated parmesan cheese on top. Bake at 350FF for 30 minutes.
Per serving: 474 Calories (kcal); 36g Total Fat; (67% calories from fat);
23g Protein; 16g Carbohydrate; 140mg Cholesterol; 1105mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
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