Beef And Macaroni Casserole with Spinach
Nutrition
Calories: 337 kcalCarbohydrates: 42 gProtein: 37 gFat: 23 gSaturated Fat: 16 gCholesterol: 31 mgSodium: 934 mgFiber: 13 gSugar: 16 gVitamin A: 123.775 IUCalcium: 107 mgIron: 18 mg
Ingredients
- 1/4 cup olive oil
- 1/3 cup finely chopped onions
- 2 whole Garlic cloves minced
- 1-1/2 cups diced celery
- 1-1/2 lbs beef chuck ground
- 1/2 cup beef stock
- 6 ozs canned tomato paste
- 19 ozs italian plum tomato
- 2 tsp salt
- 1/2 tsp freshly ground pepper
- 16 oz fresh sliced mushrooms
- 1/2 tsp oregano
- 1 tbsp chopped basil
- 8 oz small elbow macaroni cooked and drained
- 10 oz frozen spinach cooked and drained
- 1/2 cup buttered soft fresh bread crumbs
- 1/3 cup grated Parmesan cheese
Instructions
- Heat 2 tablespoons of the oil in a large heavy skillet. Sauté the onions in it until tender and golden. Add the garlic, celery and beef and cook until the meat loses its red color.
- Add the stock, tomato paste, tomatoes, salt and pepper. Bring mixture to a boil and simmer for 1 hour, stirring occasionally. Add more stock if the mixture becomes too thick.
- Preheat the oven to 350°F.
- Heat the remaining 2 tablespoons oil and sauté the mushrooms briefly. Add to the sauce with the oregano, basil, macaroni and spinach. Pour into a buttered 3-quart casserole. Top with the crumbs mixed with the cheese. Bake for 30 minutes, or until bubbly hot and light brown.