Categories: Casserole, Ground Beef, Main Dish
Ingredients
- 1 lb mini penne pasta
- 1 lb lean ground beef
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1 (16 ounce) jar salsa
- 1 (16 ounce) jar alfredo sauce
- 4 eggs
- 2 cups Mexican blend cheese, shredded
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon fresh parsley, chopped
Directions
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Preheat oven to 350 degrees.
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Cook pasta according to package directions; drain.
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Meanwhile, coat a 9-inch springform pan with cooking spray.
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In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.
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Stir in salsa; remove from heat.
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In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.
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In another bowl, toss spinach with 1/2 cup cheese.
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To assemble, spoon half of pasta mixture, about 4 cups, into pan.
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Sprinkle spinach mixture evenly over pasta.
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1
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Top with even layer of beef mixture.
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Top with remaining pasta mixture.
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Sprinkle with remaining 1/2 cup cheese.
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Bake until hot in center and top is golden, about 1 hour.
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Run sharp knife around edge of pan to loosen pasta.
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Let stand 10 minutes.
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Remove side of pan; sprinkle with parsley.