Ingredients
5
cups uncooked wide egg noodles (8 oz)
1 1/2
lb ground beef
2
cloves garlic, finely chopped
1/2
teaspoon salt
1/2
teaspoon pepper
1
jar (26 oz) tomato pasta sauce
1
teaspoon Italian seasoning
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2
cups shredded Monterey Jack cheese (8 oz)
1 1/2
cups sour cream
1
egg, slightly beaten
1
teaspoon garlic salt
1 1/2
cups shredded Parmesan cheese (6 oz)
Preparation
Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain noodles as directed on package, using minimum cook time. In nonstick skillet, cook beef, garlic, salt and pepper over medium-high heat 5 to 7 minutes until beef is thoroughly cooked; drain. Stir in pasta sauce and Italian seasoning.
In large bowl, mix spinach, Monterey Jack cheese, sour cream, egg and garlic salt. Fold in noodles; spoon mixture into casserole. Sprinkle with 3/4 cup of the Parmesan cheese. Top with beef mixture and remaining 3/4 cup Parmesan cheese. Bake uncovered 30 minutes or until bubbly and golden.
