Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

Actually I prefer to use cavatelli( double elbows). I love this in the winter but sometimes you just have to have it in the summer too. It seems like a lot of ingredients now that I am writing it down, but so worth it. It may seem strange, but I use the frozen spinach still frozen--makes it easier to cook and doesn't cause a liquid problem!

Ingredients Nutrition

Directions

  1. In a large pot, boil the pasta until it is almost cooked, drain and return to pot.
  2. In a skillet, sauté onion, garlic and chopped spinach until the onions are tender.
  3. Remove from pan.
  4. Using the same pan, brown ground beef, drain grease and let stand on a paper towel to drain further.
  5. In a medium bowl, combine ricotta, basil and the onion mixture.
  6. Combine pasta, tomato sauce, meat, ricotta onion mixture, feta and mozzarella and stir until even.
  7. Pour into 2 9x9-inch baking dishes, top with provolone slices and bake at 450° for about 20 minutes.
  8. Let stand 10 minutes before serving.

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