This recipe got rave reviews in the All Recipes magazine, so I tried it. And it’s good! Not the best pasta I have ever had in my life, but it’s good! My 8 year old said it was in my “top 5 pasta recipes ever!” I don’t know if I agree with that. I used vegan sour cream and Quorn Grounds for the ground beef. This was easy to prepare, although it does take almost an hour to make.
Rita’s Spinach Casserole
(All Recipes magazine, Feb./March 2015)
prep time: 10 min.
cook time: 40 min.
1 pound ground beef (I used 1 bag of Quorn Grounds)
1 (15 ounce) can tomato sauce
1 cup sour cream (I used vegan sour cream)
1 teaspoon dried thyme
3 1/2 cups farfalle (bow tie) pasta, uncooked
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1. Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
2. Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
3. Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
4. Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.