Recipe: Baked Pasta Florentine

BAKED PASTA FLORENTINE

1 (10 ounce) package frozen chopped spinach
1 tablespoon) plus 1/2 cup vegetable oil, divided use
1 1/2 pounds ground beef
1 medium onion) chopped
1 clove garlic, minced
1 (15 ounce) jar pasta sauce with mushrooms
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 teaspoon salt
Pinch of pepper
1 (8 ounce) package seashell macaroni, uncooked
1 cup shredded sharp cheese
1/2 cup breadcrumbs
2 eggs, well beaten

Cook the spinach according to package directions; drain, reserving the liquid and adding enough water to measure 1 cup; set aside.

In a large, heavy pot, heat the 1 tablespoon of oil over medium heat. Brown the ground beef, onion, and garlic in the oil, stirring well to crumble the beef. Drain off the fat.

Stir the spinach liquid, pasta sauce, tomato sauce, tomato paste, salt, and pepper into the meat mixture. Simmer for 10 minutes, then cover and set aside.

Cook the macaroni according to package directions; drain and return the macaroni to the pot. Add the spinach, cheese, breadcrumbs, eggs, and the 1/2 cup of oil; stir gently to mix well. Spread the mixture evenly in a lightly greased 13 1/2 x 8-3/4 inch baking dish. Top with the meat sauce.

Bake at 350 degrees F for 30 minutes.

Serves 8
Source: The Lady & Sons - Paula Deen