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Sicilian Beef & Vegetable Casserole

Italian.Chef's picture
Ingredients
  Salad oil 1 Tablespoon
  Lean ground beef 1 1⁄2 Pound
  Carrots 4 Medium, diced
  Onion 1 Large, chopped
  Mushrooms 1⁄4 Pound, sliced
  Canned tomato paste 12 Ounce (2 Can)
  Canned tomatoes 1 Pound (1 Can)
  Dry sherry/Water 2⁄3 Cup (10.67 tbs)
  Dry basil 1 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Elbow macaroni/Other medium-size fancy-shaped pasta 6 Ounce
  Boiling salted water 1 Cup (16 tbs)
  Frozen chopped spinach 12 Ounce, thawed and drained (1 Package)
  Shredded cheddar cheese 6 Ounce (1 1/2 Cups)
Directions

In a wide frying pan over medium heat, add oil.
When oil is hot, add beef and cook until browned and crumbly.
Remove with a slotted spoon and transfer to a Dutch oven or 3-quart pan.
To pan drippings, add carrots, onion, and mushrooms; cook, stirring occasionally, for 5 minutes.
Add to meat along with tomato paste, tomatoes and their liquid (break up tomatoes with a spoon), sherry, salt, sugar, basil, oregano, pepper, and garlic powder.
Reduce heat and simmer, uncovered, for 30 minutes.
Meanwhile, following package directions, cook pasta in a large kettle of boiling salted water until al dente; drain and combine with spinach.
Place half the pasta mixture in a greased 9 by 13-inch baking pan; top with half the meat sauce and 1/2 cup of the cheese.
Repeat layers, sprinkling remaining 1 cup cheese on top.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 375° oven for 30 to 40 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Cook Time: 
60 Minutes

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