Italian Spinach Casserole

• 8 ounces, weight Elbow Pasta, Or Other Small Pasta, Cooked
• 1 whole Medium Onion, Chopped
• 1 clove Garlic, Minced
• 1 pound Ground Beef (or Ground Italian Sausage, Or Breakfast Sausage, Or Ground Turkey--whatever Floats Your Boat)
• 2 jars Pasta Sauce
• 8 ounces, weight Ricotta Cheese
• 8 ounces, weight Parmesan Cheese
• 1 Tablespoon Italian Seasoning
• 1 bag Fresh Baby Spinach
• 8 ounces, weight Shredded Mozzarella Cheese

1. Preheat oven to 400F.
2. Warm some olive oil in a pot and saute the onion, garlic, and meat until the meat is browned.
3. Add the pasta sauce and simmer.
4. In the bottom of a lasagna pan (or two 2-qt.
5. dishes, as in my case), pour the cooked pasta.
6. Spread the ricotta cheese in a single layer.
7. Sprinkle some Parmesan cheese and the Italian seasoning on top.
8. Next, spread the baby spinach in the dish.
9. Ladle the meat sauce on top of the spinach, taking care that none of the leaves are uncovered.
10. Sprinkle the mozzarella on top, as well as the remaining Parmesan.
11. Bake for 40 minutes, until the cheese is golden brown.
12. If it starts to get too brown, tent the dish(es) with foil.
13. *I add extra garlic, Italian seasoning, and salt and pepper if my meat is not pre-seasoned.

pasta, onion, clove garlic, ground beef, pasta sauce, ricotta cheese, parmesan cheese, italian seasoning, spinach, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/italian-spinach-casserole/ (may not work)