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Layered Pasta Florentine




Source of Recipe


Southern Living






List of Ingredients



• 1 (10 oz) pkg frozen chopped spinach, thawed
  
• 1 lb ground chuck
  
• 1 medium onion, chopped
  
• 1 garlic clove, pressed
  
• 1 (15 1/2 oz) jar spaghetti sauce with mushrooms
  
• 1 (8 oz) can tomato sauce
  
• 1 (6 oz) can tomato paste
  
• 1/2 tsp salt
  
• dash pepper
  
• 8 oz small shell pasta, cooked
  
• 1 T vegetable oil
  
• 1 cup (4 oz) shredded sharp Cheddar cheese
  
• 1/2 cup Italian seasoned breadcrumbs
  
• 2 large eggs, lightly beaten
  
• shredded parmesan cheese (optional)
  






Instructions



1. Place spinach in a fine wire-mesh strainer over a bowl; press spinach with back of spoon to remove juice. Measure juice, and add enough water to measure 1 cup. Set spinach aside.
   
2. Cook beef, onion, and garlic in a skillet over medium-high heat 5 to 6 minutes, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spinach liquid, spaghetti sauce, and next 4 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes.
   
3. Toss pasta with oil. Stir in spinach, Cheddar, breadcrumbs, and eggs. Spread into a lightly greased 13x9-inch baking dish. Top with beef mixture.
   
4. Bake, covered, at 350 degree for 30 minutes or until thoroughly heated. Sprinkle with Parmesan cheese, if desired.
   






Final Comments


Yield: 8 to 10 servings