Ingredients
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2 1/2 lbs lean ground beef
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1 tablespoon olive oil or 1 tablespoon canola oil, as needed to keep meat from sticking to pan
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3 large carrots, finely grated (about 1 1/2 cups)
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2 -3 teaspoons salt, to taste
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1 1/2 teaspoons oregano, crumbled
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1 teaspoon pepper, to taste
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1 teaspoon garlic powder, to taste
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1 1/2 lbs pasta noodles, cooked and drained (she used macaroni and tiny seashell shaped pasta)
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2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry well (or use other veggies)
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1 cup grated parmesan cheese
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2 large chopped onions (about 2 cups)
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2 (35 ounce) cans Italian-style tomatoes
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2 stalks celery & leaves, finely chopped (about 2 cups)
Instructions
- Brown meat in enough oil to keep meat from sticking, about 5 minutes; drain fat.
- Add onions, celery, carrots, and cook another 5 minutes, stirring occasionally.
- Add tomatoes, salt, oregano, pepper, and garlic powder (all seasonings to taste).
- Bring sauce to a boil, then lower the heat, cover, and let simmer for 1 hour.
- Meanwhile, cook your pasta,timing it so that it is ready when the sauce has finished simmering.
- Mix pasta, sauce and spinach all together, then pour into 2 greased 9x13" casseroles.
- Sprinkle each casserole with Parmesan cheese and bake at 350 F for about 30 minutes, or until bubbly (uncovered).