Layered Pasta Florentine

This is a recipe I have enjoyed since I was a child... great way to get your children to eat their veggies! So yummy and so good for you! My family loves it!

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 1  package  sliced fresh mushrooms
• 1  medium onion, chopped
• 1  tablespoon  oil
• 1  garlic clove, minced
• 1 (15 1/2ounce) jar  spaghetti sauce (I recommend Hunt's Garlic and Herb or Homemade)
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) package  seashell macaroni
• 1⁄2 teaspoon salt
•  fresh ground black pepper
•  dried basil, oregano, and thyme to taste
• 1  cup  shredded cheddar cheese
• 2  eggs, well beaten
• 1⁄2 cup  Italian breadcrumbs
• 1⁄2 cup  vegetable oil

Directions

1. Cook spinach according to package directions. Drain reserving liquid.
2. Add enough water to spinach liquid to make 1 cup; set aside spinach and liquid.
3. Saute mushrooms, onion and garlic in a small amount of extra virgin olive oil.
4. Stir in spinach liquid, spaghetti sauce, tomato paste, salt and pepper, and additional basil, oregano, and thyme to taste. Simmer until ready to assemble.
5. Meanwhile, cook shells according to package directoins and drain. Combine shells, spinach, cheese, bread crumbs, eggs, and the 1/2 cup vegetable oil. Stir gently to mix well.
6. Spread evenly in a 9x13 inch glass baking dish sprayed with non-stick cooking spray. Top with sauce.
7. Bake at 350 degrees for 30 minutes. Allow to stand 10-15 minutes before serving.
8. Garnish with grated parmesan cheese.