1 Pound ground beef
1 Medium onion — chopped
1 Teaspoon salt
1/8 Teaspoon pepper
1/8 Teaspoon garlic powder
1 Jar spaghetti sauce — 14 ounce
1 Can tomato sauce — 8 ounces
1 Can tomato paste — 6 ounce
1 Can mushrooms — drained
1 Package frozen chopped spinach
(thaw-drain 1 Package corkscrew noodles — cook/drain
2 eggs — beaten
1/2 Cup soft bread crumbs
2 Cups cheddar cheese, shredded
1 1/2 Cups mozzarella cheese — shredded
In a large skillet, cook beef with onion, salt, pepper and garlic powder until the onion is tender; drain. Stir in spaghetti sauce, tomato sauce, tomato paste and mushrooms; simmer 10 minutes. Combine the spinach, noodles, eggs, bread crumbs and cheddar cheese; place half in a greased 9 x13 baking dish. Top with half of the meat sauce. Repeat layers.Cover and bake at 350 for 40 to 45 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; let stand 10 minutes. Source: Taste of Home Magazine Oct./Nov. 1994