Beef Florentine

Name: Beef Florentine
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10-12 servings.
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

Even my three small children---who won't touch spinach in any other way---enjoy this meal!—Cindy Waltner, Columbus, Montana

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.

Originally published as Beef Florentine in Country Ground Beef