Spinach Beef Macaroni Bake
Ingredients
- 5 – ¼ cups uncooked Flocons Gluten Free elbow pasta
- 1 – ½ pounds of ground beef
- 2 large onions, chopped
- 3 large carrots, shredded
- 3 celery ribs, chopped
- 2 cans (28 ounces each) of Italian diced tomatoes, undrained
- 4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- ½ teaspoon dried oregano
- 2 packages (10 ounces each) of frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmesan cheese
Method
- Cook Flocons Gluten Free elbow pasta for approximately seven minutes; drain.
- In a large Dutch oven, cook the beef, onions, carrots, and celery over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper, and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
- Drain Flocons Gluten Free elbow pasta; add the cooked Flocons Gluten Free elbow pasta and spinach to the beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through.