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