Layered Pasta Florentine

• 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 1/2 ounce) jar spaghetti sauce (I recommend Hunt's Garlic and Herb or Homemade)
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) packageseashell macaroni
• 12 teaspoon salt
• fresh ground black pepper
• dried basil, oregano, and thyme to taste
• 1 cup shredded cheddar cheese
• 2 eggs, well beaten
• 12 cup Italian breadcrumbs
• 12 cup vegetable oil

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

spinach, mushrooms, onion, oil, garlic, garlic, tomato paste, packageseashell macaroni, salt, fresh ground black pepper, basil, cheddar cheese, eggs, italian breadcrumbs, vegetable oil

Taken from www.food.com/recipe/layered-pasta-florentine-365932 (may not work)