| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) large macaroni shells |
| 1 |
pk |
(10-oz) frozen chopped spinach |
| 2 |
c |
Shredded Cheddar cheese |
| 1/2 |
c |
Bread crumbs |
| 2 |
|
Eggs; beaten |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Olive oil |
| 1 |
lb |
Ground beef |
| 1/2 |
|
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Jar (15.5-oz) Ragu sauce with mushrooms |
| 1 |
cn |
(8-oz) tomato sauce |
| 1 |
cn |
(6-oz) tomato paste |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
SAUCE
Cook noodle shells and drain. In 1 Tablespoon olive oil, brown meat, onioas
and garlic. Drain excess fat. Cook spinach and reserve juice. Add enough
water to spinach juice to make 1 cup. Add juice to meat mixture. Add Ragu
sauce, tomato sauce, tomato paste, salt and pepper to meat mixture. Stir
and cook 10 minutes. In a separate bowl, combine spinach, cooked shells,
bread crumbs, 1 cup cheese, eggs, and olive oil. Butter a 9x13 casserole.
Spread spinach mixture in the casserole and top with meat mixture. Top with
3/4 to 1 cup cheese. Bake at 350° for 30 minutes. Let stand 10 minutes
before serving. Yield: 8 to 10 servings.
KATHY PALAZZI (MRS. ROBERT)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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