Upside-Down Lasagna

• 1 1/2 lb. ground beef
• 2 medium onions, chopped
• dash of garlic
• 1 (15 oz.) can tomato sauce
• 1 (12 oz.) can tomato paste
• 2 tsp. salt
• 1 tsp. pepper
• 1 (16 oz.) box shell macaroni
• 2 c. water
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 c. Parmesan cheese
• 1/4 c. flaked parsley
• 4 beaten eggs
• small can mushroom tidbits

1. In large skillet, brown meat, onions and garlic.
2. Drain.
3. Add tomato sauce, paste, water, salt and pepper.
4. Simmer, covered, 30 minutes.
5. Cook macaroni and spinach in separate pans according to package directions.
6. Drain.
7. Cool both.
8. Add beaten eggs and parsley to spinach; stir.
9. Combine meat mixture, spinach and macaroni in large baking pan and stir until blended.
10. Top with cheese.
11. Bake at 350u0b0 for about 30 to 40 minutes.

ground beef, onions, garlic, tomato sauce, tomato paste, salt, pepper, shell macaroni, water, spinach, parmesan cheese, parsley, eggs, mushroom tidbits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=794130 (may not work)