Southwestern Beef-And-Pasta Casserole

This is a deliciously cheesy pasta casserole. If you can't find mini penne pasta in your grocery store, you can use small shell pasta or regular penne instead. I like to use "The Best Alfredo Sauce" for the alfredo sauce.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1  lb  mini penne pasta
• 1  lb lean ground beef
• 1  teaspoon  dried Italian seasoning
• 1⁄2 teaspoon salt
• 1 (16 ounce) jar salsa
• 1 (16 ounce) jar alfredo sauce
• 4  eggs
• 2  cups  Mexican blend cheese, shredded
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1  tablespoon fresh parsley, chopped

Directions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions; drain.
3. Meanwhile, coat a 9-inch springform pan with cooking spray.
4. In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.
5. Stir in salsa; remove from heat.
6. In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.
7. In another bowl, toss spinach with 1/2 cup cheese.
8. To assemble, spoon half of pasta mixture, about 4 cups, into pan.
9. Sprinkle spinach mixture evenly over pasta.
10. Top with even layer of beef mixture.
11. Top with remaining pasta mixture.
12. Sprinkle with remaining 1/2 cup cheese.
13. Bake until hot in center and top is golden, about 1 hour.
14. Run sharp knife around edge of pan to loosen pasta.
15. Let stand 10 minutes.
16. Remove side of pan; sprinkle with parsley.