Ingredients Jump to Instructions ↓

  1. 1 package (10 oz) spinach

  2. 1 tablespoon oil

  3. 1 onion, chopped

  4. 2 cloves garlic, minced

  5. 1 teaspoon thyme

  6. salt and pepper

  7. 2 cups sliced mushrooms

  8. 1 pound ground beef

  9. 4 cups small pasta

  10. 2 tablespoons butter

  11. 3 tablespoons flour

  12. 2 cups milk

  13. 1 1/2 cups grated Cheddar cheese

  14. 1/2 teaspoon salt

  15. 1/2 teaspoon pepper

  16. 1/4 teaspoon nutmeg

Instructions Jump to Ingredients ↑

  1. Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop and set aside.

  2. In a large skillet, heat the oil, and saute the onion and garlic for about 5 minutes. Stir in the thyme, salt and pepper to taste, and the sliced mushrooms. Cook for another 5 minutes. Add the ground beef and cook until no longer pink. Remove from heat and drain any excess fat from the pan. Add the spinach to this mixture.

  3. Cook pasta and drain.

  4. Melt butter. Stir in flour. Slowly pour in milk while stirring over medium heat. Reduce heat and simmer, stirring, for about 10 minutes until thick. Remove from heat and stir in 1 cup of the cheese, salt, pepper and nutmeg. Mix this cheese sauce together with the pasta until combined.

  5. Spoon half of the pasta into a 3 quart casserole dish. Top with the meat mixture and then the remaining pasta. Sprinkle the remaining 1/2 cup of cheese over top.

  6. Bake at 375 degrees F. for 25 to 30 minutes. Makes 6 servings.


Send feedback