September 04:
ITALIAN PASTA, BEEF & SPINACH CASSEROLE

1 20-oz. pkg. refrigerated cheese-filled tortellini or ravioli
1 ½ lbs. ground beef or turkey (or soy equivalent)
1 28-oz. jar spaghetti sauce
2 10-oz. pkg. chopped spinach (thawed & drained)
4 oz. (1 c.) shredded mozzarella cheese
Cook pasta according to package instructions. Brown ground beef in skillet, draining off the excess fat. Meanwhile, drain spinach. Mix ground beef & spinach. Spoon half of beef-spinach mixture into pan & spread in an even layer. Pour half of spaghetti sauce over mixture. Arrange pasta over sauce. Add remaining beef-spinach mixture & spaghetti sauce. Sprinkle with mozzarella cheese. Cover with aluminum foil & write “Italian spinach casserole” on the foil. FREEZE.
 

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