Ingredients
| 1 lb. | ground beef | | 1 | md. onion, chopped | | 1 tsp. | salt | | 1/8 tsp. | pepper | | 1/8 tsp. | garlic powder | | 1 jar (14 oz.) | spaghetti sauce | | 1 can (8 oz.) | tomato sauce | | 1 can (6 oz.) | tomato paste | | 1 can | mushrooms, drained | | 1 pkg. | frozen chopped spinach, thawed and drained | | 1 pkg. | corkscrew noodles, cooked and drained | | 2 | eggs, beaten | | 1/2 cup | soft bread crumbs | | 2 cups | shredded cheddar cheese | | 1-1/2 cup | shredded mozzarella cheese |
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Instructions
In a large skillet, cook beef with onion, salt, pepper and garlic powder until the onion is tender; drain. Stir in spaghetti sauce, tomato sauce, tomato paste and mushrooms; simmer 10 minutes. Combine the spinach, noodles, eggs, bread crumbs and cheddar cheese; place half in a greased 9x13 baking dish. Top with half of the meat sauce. Repeat layers. Cover and bake at 350°F for 40 to 45 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; let stand 10 minutes.
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