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
Recommended: Panini Recipes
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 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 (14-ounce) jar spaghetti sauce
  • 1 (6-ounce) can tomato paste
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 7 ounces elbow macaroni, cooked and drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1-1/2 cups soft bread crumbs
  • 2 eggs, lightly beaten

Directions

In a large skillet, brown beef with onion and garlic; drain. Cook spinach according to package directions. Drain spinach, reserving cooking liquid; add enough water to make 1 cup. Set spinach aside. In a small bowl, combine cooking liquid, spaghetti sauce, tomato paste, tomato sauce, salt and pepper; mix well. Stir sauce into skillet and simmer for 10 minutes. In a large bowl, combine macaroni, cheese, bread crumbs, eggs and cooked spinach; mix well. Spread into a greased 13-in. x 9-in. baking dish. Cover with meat sauce. Bake at 350° for 30 minutes. Let stand 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 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 (14-ounce) jar spaghetti sauce
  • 1 (6-ounce) can tomato paste
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 7 ounces elbow macaroni, cooked and drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1-1/2 cups soft bread crumbs
  • 2 eggs, lightly beaten
  1. In a large skillet, brown beef with onion and garlic; drain. Cook spinach according to package directions. Drain spinach, reserving cooking liquid; add enough water to make 1 cup. Set spinach aside. In a small bowl, combine cooking liquid, spaghetti sauce, tomato paste, tomato sauce, salt and pepper; mix well. Stir sauce into skillet and simmer for 10 minutes. In a large bowl, combine macaroni, cheese, bread crumbs, eggs and cooked spinach; mix well. Spread into a greased 13-in. x 9-in. baking dish. Cover with meat sauce. Bake at 350° for 30 minutes. Let stand 5 minutes before serving. Yield: 10-12 servings.
Originally published as Beef Florentine in Country Ground Beef 1993, p46

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