Ingredients for Spaghetti Florentine Casserole
- Rotini Pasta
- 24 oz jar spaghetti sauce
- 15 oz can tomato sauce
- 1 lb ground beef
- Frozen Spinach
- 1 cup sour cream
- Parmesan Cheese
- Mozzarella Cheese
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How to Make Spaghetti Florentine Casserole
- Preheat oven to 375°F (190°C).
- Brown 1 lb ground beef in a large skillet over medium-high heat; drain off excess grease.
- Stir in 24 oz jar spaghetti sauce and 15 oz can tomato sauce. Add 10 oz package of thawed and squeezed dry frozen chopped spinach. Bring to a simmer and cook for 5 minutes.
- In a medium bowl, combine 1.5 cups shredded mozzarella cheese and 1 cup sour cream.
- Set aside 0.5 cup of the cheese mixture for topping.
- Grease a 13x9 inch baking dish.
- Layer 1/4 of the meat sauce in the bottom of the baking dish.
- Add 1/3 of the cooked spaghetti over the sauce.
- Spread half of the cheese and sour cream mixture over the noodles.
- Repeat layers 7-9.
- Add the remaining 1/4 of the meat sauce, followed by the last of the noodles and the remaining 1/4 of the meat sauce.
- Top with the reserved 0.5 cup cheese mixture.
- Bake for 30 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
43g
Fat
71g
Carbs
24g
