3 things I love: a dish that's all-in-one and I don't have to come up with any sides to go with it, a baked dish where I can pop it in the oven and then relax a bit before dinner, and something that is basically a "dump, stir and go" in terms of preparation. So imagine my delight when it turned out all of my kids actually liked this recipe and I could keep using it again and again, plus, it gets spinach into them!
I N G R E D I E N T S
1 onion, minced
1 clove garlic, minced (or 1/2 tsp jarred minced garlic)
1 lb ground beef
1 26oz jar tomato pasta sauce (any kind you like, I usually us Italian Herb)
1 can cream of mushroom soup (I like Whole Foods brand or Pacific brand)
1/4 cup grated parmesan cheese
3/4 to whole bag of a 5oz bag fresh baby spinach, chopped (I usually throw it into my food processor to make the spinach extra chopped)
1lb box rotini or fusilli pasta, cooked al dente
Shredded mozzarella for topping - about 1 to 1 1/2 cups
I N S T R U C T I O N S :
Preheat oven to 350°F and start a large pot of water to boil to cook pasta.
While water is heating and pasta is cooking, in a separate large pot or dutch oven, cook onion, garlic and a pinch of salt and pepper about 6 minutes over medium heat. Add beef, a pinch more salt and pepper, and cook until meat has browned. Drain grease if necessary. Add pasta sauce, soup, parmesan and spinach and cook until heated through. Add cooked pasta and stir to combine. Pour into greased 9x13 baking dish. Top with shredded mozzarella and bake, uncovered for 25 minutes.
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