August 2005

ITALIAN PASTA, BEEF AND 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 and 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 and spinach. Spoon half of beef-spinach mixture into pan and spread in an even layer. Pour half of spaghetti sauce over mixture. Arrange pasta over sauce. Add remaining beef-spinach mixture and spaghetti sauce. Sprinkle with mozzarella cheese. Cover with aluminum foil and write “Italian spinach casserole” on the foil. Freeze.

© 2003, Saint Philip's Episcopal Church
Mailing Address: P.O. Box 218, Durham, NC 27702
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