Here’s a quick and easy one for you from our family cookbook. My sister, Sherry, submitted this one and I’m sure when her two kids were young and at home she used this as a weeknight standby recipe. It’s good and filling and slips a little spinach in there in a way the kids would like!
I didn’t have any macaroni in the house, so I used penne. Any short pasta would probably work fine with this one.
This actually seemed to get better the longer it stayed in the refrigerator! If you’re looking for an easy throw-together recipe that tastes good too, this would be the one to try.
Don’t forget to smother it with warm pasta sauce and the extra sprinkle of Parmesan!
***1/2; this will stay in rotation at our house. I changed Sherry's original recipe a bit to our personal preferences.
- 1/2 lb ground beef
- 1/2 C chopped onion (I used a tsp of onion powder)
- 1 clove garlic , minced
- 8 oz macaroni , cooked and drained
- 1 pkg. frozen spinach , thawed and drained
- 2 C milk
- 2 eggs , beaten
- 1 1/2 C shredded mozzarella
- 4 tbsp Parmesan (fresh, not canned)
- 1 regular-sized jar pasta sauce , heated
Preheat oven to 350 degrees.
In a skillet, lightly brown the beef, onion and garlic. Drain the grease. In a large bowl, stir together the beef mixture, cooked macaroni, spinach, milk, eggs, mozzarella and 2 tbsp. Parmesan.. Pour into a greased glass baking dish and sprinkle with remaining Parmesan. Cover and bake at 350 for 45 minutes. Let stand 10 minutes. Cut into squares and spoon about 1/2 C. heated pasta sauce over the top. Sprinkle with additional Parmesan if desired.
Tips and Stuff:
Next time I'll use about 4 cups of fresh baby spinach and saute it along with the beef. I think that would be great.
My sister said it's good without the ground beef, too!
The recipe says to cover while baking, but I forgot to do that. It browned nicely without covering it.
You know what? I love Prego Healthy Start pasta sauce - the taste is terrific without adding a bunch of stuff to it and it was really good on this casserole.