From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 1 to 1-1/2 pounds ground beef

  • 1 medium onion, chopped

  • 1 clove garlic, minced

  • 1 Tablespoon salad oil

  • 1 (10-ounce) package frozen chopped spinach

  • Water

  • 1 (16-ounce) can spaghetti sauce with mushrooms

  • 1 (8-ounce) can tomato sauce

  • 1 (6-ounce) can tomato paste

  • 1/2 teaspoon salt

  • Dash pepper

  • 1 (7-ounce) package shell macaroni, cooked

  • 1 cup shredded American cheese

  • 1/2 cup soft bread crumbs

  • 2 eggs, well beaten

  • 1/4 cup salad oil


Brown beef, onion, and garlic in oil.  Cook spinach according to package directions.  Drain, reserving liquid.  Add enough water to make 1 cup liquid.  Combine liquid with spaghetti sauce, tomato sauce, tomato paste, salt, and pepper.  Stir into meat mixture, and simmer for 10 minutes.

Combine spinach with macaroni, cheese, bread crumbs, eggs and oil.  Spread in a 13 x 9 x 2-inch baking dish.  Top with meat sauce.  Bake at 350 degrees for 30 minutes.  Before serving, let casserole stand for 10 minutes.  This prevents the cheese from being stringy.

8 - 10

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