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

Ingredients

  • 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 large 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 shredded cheddar cheese

Directions

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 13x9-in. baking dish. Top 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.
Originally published as Beef Florentine in Country Ground Beef 1993, p46

  • 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 large 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 shredded cheddar cheese
  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 13x9-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

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