Ingredients:
1 small white onions, chopped
2 garlic cloves, minced
1 1/4 lbs ground beef
16 ounces large shell pasta or 16 ounces elbow macaroni
10 ounces frozen chopped spinach, thawed and drained
8 ounces cream cheese, softened and cut into cubes
1 (29 ounce) cans tomato sauce
2 cups shredded cheddar cheese, divided
2 teaspoons fresh thyme
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
Directions:
Brown ground beef in a skillet with onion and garlic. Drain.
While beef is browning, prepare pasta in a large pot according to package directions. Drain pasta and set aside.
Return empty pasta pot to stove and over med-low heat, stir together tomato sauce and cream cheese until cream cheese is melted and mixture is smooth.
Reduce heat to low. Add 1 cup of the cheddar cheese; stir well. Add thyme, oregano, basil, salt and pepper. Stir well.
Add drained pasta, drained browned beef mixture and drained spinach to pot. Gently stir to combine and coat well.
Pour into a 13 x 9″ baking dish or similar size casserole dish. Sprinkle with remaining 1 cup cheddar cheese.
Bake at 350 for 25-30 minutes or until cheese is melted and starting to slightly brown.
Servings: 6-8
Time preparation: 25 min.
Time total: 55 min.