Italian Spinach Pasta Casserole - Mom by bobodoll

Source: Carolyn Falter


1 1/4 lbs ground beef 1 large onion 1 1/2 ribs of celery 3/4 cup grated carrots 1 - 35 oz can Italian style tomatoes 1 T salt 3/4 tsp oregano 1/2 tsp pepper 1/2 tsp garlic powder 3/4 lb pasta shells 1 - 10 oz pkg frozen chopped spinach, slightly thawed 1/2 cup Parmesan cheese


Brown ground beef then add onion, celery and grated carrots. Cook 5 mins. Stir in tomatoes, salt, oregano, pepper & garlic powder. Bring to a boil. Lower heat and cover and simmer 1 hour. Meanwhile, cook pasta shells. Drain and set aside. When sauce is done, stir in pasta and spinach. Mix thoroughly. Put into 9" x 13" pan. Sprinkle with Parmesan cheese on top. Bake in 350 degree oven for 30 mins or until bubbly.

Note: I would use 3 - 15 oz cans tomatoes. Maybe 2 cans diced and 1 crushed tomatoes. If you use Italian tomatoes with spices already in it, I would drop the oregano in the recipe and maybe a little less salt. I also used less spinach. And I would mix the Parmesan into the casserole instead of just sprinkling on top.