Tuesday, April 20, 2010
Beef and Spinach Pasta Bake
1 onion, diced
1 clove crushed garlic
1 lb lean ground beef
1 jar (26 oz) of your favourite pasta sauce
1 can condensed mushroom soup
1/4 cup parmesan cheese
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 pkg (375g) whole wheat rotini noodles
1 1/2 cups shredded mozarella cheese
In a very large skillet or dutch oven on medium heat, cook onion, garlic and beef until meat has browned. Add pasta sauce, soup, parmesan and spinach and cook until heated through. Add cooked rotini noodles and stir until combined. Pour into a greased 9x12" casserole dish. Top with mozarella cheese. Bake at 350F uncovered for 25 minutes.
This was so easy and so yummy! Tony especially liked it, he mentioned several times how good it was. Cole, again, was not that interested, but Bennett ate a lot of it. This recipe makes a large amount, so we had lots left over. That was good, because it was perfect for lunches since it reheats beautifully.