Bev's Recipe Collection

• 20 oz. rotini (or pasta of choice)
• 2 pound ground beef
• 14 oz. chopped spinach (I chop fresh spinach in the processor)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 t salt
• 1/2 t pepper
• 1/4 t ground nutmeg
• 2 eggs
• 1/2 C Parmesan cheese
• tomato and basil sauce (below)
• 16 oz. shredded cheese (I use sharp cheddar)

Cook pasta according to package directions.  (Chill in cold water for use later.)

Shred cheese in processor.

Meanwhile, heat the following ingredients in a separate pan, bringing the sauce to a boil and then gently cooking.

tomato and basil sauce:

• 30 oz. can diced tomatoes
• 29 oz. tomato puree
• 4 t dried basil (4 T fresh)
• 1 t garlic salt
• 1 t olive oil
• 1/2 t onion powder

Also start cooking ground beef in a large skillet over medium heat until no longer pink, stirring occasionally.  Drain grease.  Add spinach, onion and garlic; continue cooking 10 minutes, stirring occasionally.  Remove from heat.  Add salt, pepper and nutmeg and blend well.  Stir in egg and Parmesan cheese.

Pour 1 C of sauce into bottom of a large roasting pan (with lid).  Layer half the pasta, half the meat mixture, half the sauce, and half of the cheese. Repeat with the other half.  Cover and bake at 350 degrees for 30 minutes.