Spinach Beef Macaroni Bake

 

2 casseroles (12 servings each)

• 5¼ cups uncooked elbow macaroni
• 2½ pounds ground beef
• 2large onions, chopped 
• 3 large carrots, shredded
• 3 celery ribs, chopped
• 2 cans (28 ounces each) Italian diced tomatoes, undrained
• 4 teaspoons salt
• 1teaspoon garlic powder
• 1 teaspoon pepper
• ½ teaspoon dried oregano
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 cup grtaed Parmesan cheese

1. Cook macaroni according to package directions.
2. Meanwhile, in a dutch oven or large kettle, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink ; drain.
3. Add the tomatoes, salt, garlic powder, pepper and oregano ; bring to a boil.
4. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
5. Drain macaroni ; add macaroni and spinach to beef mixture.
6. Pour into 2 greased 3-quart baking dishes ; sprinkle with Parmesan cheese.
7. Bake, uncovered, at 350F (180C) for 25-30 minutes or until heated through.

BON APPÉTIT