Layered Pasta Florentine
Contributed by Diane S.

* Exported from MasterCook *

                         Layered Pasta Florentine

Recipe By     : Southern LivingŪ Magazine * March 2000
Serving Size  : 8     Preparation Time :0:00
Categories    : Casserole                       Ground Beef
                Pasta                           Spinach


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       10-ounce package  frozen chopped spinach -- thawed
  1              pound  ground chuck
  1             medium  onion -- chopped
  1              clove  garlic -- pressed
  1       15 1/2-ounce  jar  spaghetti sauce with mushrooms
  1        8-ounce can  tomato sauce
  1        6-ounce can  tomato paste
     1/2      teaspoon  salt
                  Dash  pepper
  8             ounces  small shell pasta -- cooked
  1         tablespoon  vegetable oil
  1                cup  shredded sharp Cheddar cheese
     1/2           cup  Italian-seasoned bread crumbs
  2              large  eggs -- lightly beaten
                        Shredded Parmesan cheese -- optional

* Place spinach in a fine wire-mesh strainer over a bowl; press spinach
with back of spoon to remove juice. Measure juice, and add enough water
to measure 1 cup. Set spinach aside.

* Cook beef, onion, and garlic in a skillet over medium-high heat 5 to
6 minutes, stirring until beef crumbles and is no longer pink. Drain
and return to skillet. Stir in spaghetti liquid, spaghetti sauce, and
next 4 ingredients; bring to a boil. Reduce heat, and simmer 10
minutes.

* Toss pasta with oil. Stir in spinach, Cheddar, bread crumbs, and
eggs. Spread into a lightly greased 13 x 9-inch baking dish. Top with
beef mixture.

* Bake, covered, at 350 degrees for 30 minutes or until thoroughly
heated. Sprinkle with Parmesan cheese, if desired.