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Beef Florentine Recipe

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Even my three small children---who won't touch spinach in any other way---enjoy this meal!—Cindy Waltner, Columbus, Montana
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 10-12 servings

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 jar (14 ounces) Ragú® Old World Style® Traditional
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs, lightly beaten
  • 7 ounces elbow macaroni, cooked and drained
  • 1-1/2 cups soft bread crumbs
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  1. In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain.
  2. In a small bowl, combine the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Add to skillet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. In a large bowl, combine the eggs, macaroni, bread crumbs, spinach and cheese. Transfer to a greased 13-in. x 9-in. baking dish. Top with meat sauce.
  4. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 10-12 servings.
Originally published as Beef Florentine in Country Ground Beef 1993, p46

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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