My Girl, Paila: Baked Pasta Florentine

So I wasn't sure on how well we would like this dish.
But it was surpisenly really good. The only thing I thought it could use was more cheese. But that's me. It is deffently something I will have to make again. Samantha even ate it and she is my picky eater. She picked out the onion's though. But she still ate it. I just realized, I didnt add enough meat and to much pasta sauce, oh well it was still good.


1 (10oz) package frozen chopped spinach
1 tbsp plus 1/2 cup veg. oil, divided
1 1/2 pounds ground beef
1 med. onion, chopped
1 garlic clove, minced
1 (15oz) jar pasta sauce with mushrooms
1 (8oz) can tomato sauce
1 (6oz) can tomato paste
1/2 tsp salt
pinch of pepper
1 (8oz) package seashell macaroni, uncooked
1 cup shredded sharp cheese
1/2 cup breadcrumbs
2 eggs, well beaten

Cook the spinach according to the package directions; drain, reserving the liquid and adding enough water to measure 1 cup; set aside.
In a large pot heat the 1 tbsp oil over meduim heat. Brown the ground beef, onion, and garlic in the oil, stirring well to crumble the beef. Drain off the fat.
Stir in the spinach liquid, pasta sauce, tomato sauce. tomato paste, salt and pepper into the peat mixture. Simmer for 10 minutes, then cover and set aside.
Cook the macaroni according to the package directions; drain and return to the pot. Add the spinach, cheese, breadcrumbs, eggs and the 1/2 cup oil; stir gently to mix well. Spread the mixture evenly in a lighly greased 13x9 baking dish. Top with the meat sauce.
Bake at 350 degree's for 30 minutes.