February 2005: ITALIAN BEEF AND SPINACH

2 10-oz. packages frozen chopped spinach, thawed

12 oz. tomato paste

1 1/2 lb. ground beef or turkey (or soy equivalent)

1 T. Italian seasoning

1 1/2 c. chopped green pepper

1 t. salt

1 c. chopped fresh mushrooms

1 1/3 c. part-skim ricotta cheese

2 cloves garlic, minced

1 1/2 c. shredded mozzarella cheese (6 oz.)

2 1/4 c. water

12 refrigerated biscuits (regular size)

Drain thawed spinach well, pressing out excess liquid; set aside. In large skillet, cook beef, pepper, mushroom and garlic. Drain fat. Stir in water, tomato paste, Italian seasoning and salt. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Meanwhile, in a bowl stir together the spinach, ricotta cheese, and 1/2 cup of the mozzarella cheese. Spray aluminum pan with nonstick spray. Pour the spinach mixture into pan. Top with the meat mixture. Sprinkle with remaining 1 cup of mozzarella cheese. Arrange biscuits on top. Bake at 400 degrees for 15 minutes, or until biscuits are brown. Cover with aluminum foil. Write the recipe name on the foil. FREEZE.

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