Layered Pasta Florentine

Southern Living

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed
• 1  lb ground beef
• 1  medium onion, chopped
• 1  garlic clove, pressed
• 1 (15 1/2ounce) jar  pasta sauce with mushrooms
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1⁄2 teaspoon salt (or to taste)
•  pepper
• 8  ounces small shell pasta, cooked
• 1  tablespoon  vegetable oil
• 1  cup  shredded sharp cheddar cheese
• 1⁄2 cup  Italian seasoned breadcrumbs
• 2  large eggs, beaten
•  shredded parmesan cheese

Directions

1. Place spinach in a fine wire-mesh strainer over a bowl; press spinach with the back of a spoon to remove juice.
2. Measure juice and add enough water to measure 1 cup; set spinach and spinach liquid aside.
3. In a large skillet over med-high heat, cook beef, onion, and garlic for 5-6 minutes, stirring until beef crumbles and is no longer pink; drain and return to skillet.
4. Stir in spinach liquid, spaghetti sauce, and the next 4 ingredients; bring to a boil.
5. Decrease heat and simmer 10 minutes.
6. Toss pasta with vegetable oil; stir in spinach, cheddar cheese, breadcrumbs, and eggs.
7. Spread into a lightly greased 13x9 inch pan; top with beef mixture.
8. Bake, covered, in a preheated 350° oven for 30 minutes or until thoroughly heated.
9. Sprinkle with Parmesan cheese.