Italian-Style Macaroni Casserole
|Ground beef||2 Pound|
|Onions||2 Medium, chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Mixed italian herbs||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Frozen chopped spinach||20 Ounce, thawed (Two 10 Ounce Packages)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Rubbed sage||1 Teaspoon|
|Butterfly macaroni/Sea-shell macaroni||1 Pound, cooked in boiling, salted water (1 Package)|
Saute ground beef, onions, and garlic in large frying pan (with a cover) over medium heat until crumbly.
Add mushrooms, tomato sauce, tomato paste, water, herbs, salt, and pepper.
Stir mixture to blend.
Cover and simmer gently for 1 1/2 hours.
In a large bowl, mix together the salad oil, spinach, soft bread crumbs, parsley, cheese, sage, and salt.
Stir mixture until it is well-blended.
Grease a 9 by 13-inch baking pan and place half the cooked macaroni in the bottom.
Top with half the spinach mixture and then half the ground beef mixture.
Repeat the layers, ending with the meat mixture on top.
Bake, uncovered, in a 350° oven for 30 minutes (if refrigerated, 50 minutes).