Monday, March 7, 2011

Pasta Bake Florentine

After Brad received a good report from Dr. Thomas Smallman, Brad and Kim joined us for dinner. Joan prepared this delicious baked pasta. The variety of vegetables made this dish colorful and appealing. Joan served this bake with a fresh garden salad and multi-grained rolls.


2 T. olive oil
1 onion, finely chopped
1/4 c. red pepper, chopped
1/2 c. mushrooms, sliced
1 lb. ground beef
1/2 t. salt
1/4 t. garlic salt
1/4 t. pepper
2 (26-oz.) jars pasta sauce
1 c. marinated artichokes, drained and chopped
10-oz. pkg. frozen spinach, thawed and drained
16-oz. pkg. rotini pasta, cooked
8-oz. pkg. shredded mozzarella cheese

Heat olive oil in a Dutch oven over medium heat. Sauté onion, red pepper and mushrooms until tender, about 5 minutes. Stir in ground beef, salt, garlic salt and pepper. Cook until beef is browned, about 5 to 7 minutes; drain. Stir in pasta sauce, artichokes and spinach until well combined. Stir in cooked pasta. Transfer to a lightly greased 13”x9” baking pan; sprinkle with cheese. Bake, uncovered, at 350 degrees for 15 to 20 minutes or until heated through and cheese is melted.

8 servings

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