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Beef Florentine

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


  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 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


  • In a large skillet, cook the beef, onion and garlic over medium heat
  • until no longer pink; drain.
  • 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.
  • 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

2 of 2

Beef Florentine (continued)

Directions (continued)

  • with meat sauce.
  • Bake, uncovered, at 350° for 30 minutes or until a thermometer
  • reads 160°. Let stand for 5 minutes before serving. Yield:
  • 10-12 servings.
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