Spinach Beef Macaroni Bake

• 5-1/4 cups uncooked elbow macaroni
• 2-1/2 pounds ground beef
• 2 large onions, chopped
• 3 large carrots, shredded
• 3 celery ribs, chopped
• 2 cans (28 ounces each) Italian diced tomatoes, undrained
• 4 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon dried oregano
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese

1. Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
2. Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through.

elbow macaroni, ground beef, onions, carrots, celery, italian diced tomatoes, salt, garlic, pepper, oregano, spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/spinach-beef-macaroni-bake/ (may not work)