Southwestern Beef-And-Pasta Casserole

Ingredients

• 1 lb mini penne pasta
• 1 lb lean ground beef
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1 (16 ounce) jar salsa
• 1 (16 ounce) jar alfredo sauce
• 4 eggs
• 2 cups Mexican blend cheese, shredded
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 tablespoon fresh parsley, chopped

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cook pasta according to package directions; drain.

3. 3

   Meanwhile, coat a 9-inch springform pan with cooking spray.

4. 4

   In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.

5. 5

   Stir in salsa; remove from heat.

6. 6

   In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.

7. 7

   In another bowl, toss spinach with 1/2 cup cheese.

8. 8

   To assemble, spoon half of pasta mixture, about 4 cups, into pan.

9. 9

   Sprinkle spinach mixture evenly over pasta.

10. 10

    Top with even layer of beef mixture.

11. 11

    Top with remaining pasta mixture.

12. 12

    Sprinkle with remaining 1/2 cup cheese.

13. 13

    Bake until hot in center and top is golden, about 1 hour.

14. 14

    Run sharp knife around edge of pan to loosen pasta.

15. 15

    Let stand 10 minutes.

16. 16

    Remove side of pan; sprinkle with parsley.