beef florentine

beef florentine
  • 2 cups medium egg noodles
  • 1 1/2 pounds ground beef
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (8 ounce) cans tomato sauce
  • 1/2 cup water
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (8 ounce) container cottage cheese
  • 1/4 cup chopped onion
  • 2 tablespoons grated Parmesan cheese
  • 8 ounces shredded mozzarella cheese



  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
  4. In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
  5. Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

03/13/2017
beef florentine, Vegetable recipe PT15M PT1H 5 455 calories
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