Recipe by RUTH'S CRAVINGS
"This delicious casserole recipe has taken me a few years to perfect. This is a bit of a different twist to your average baked pasta casserole. Do not let the diverse list of ingredients fool you. Kids love it too! This freezes nicely."
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2 1/2 pounds
ground beef chuck
salt and ground black pepper to taste
2 (10 ounce) packages
frozen chopped spinach, thawed and drained
1 (14.5 ounce) can
Italian-style diced tomatoes
shredded sharp Cheddar cheese
1 (8 ounce) box
1 (8 ounce) package
Just way too much cinnamon taste for me... (or my family) Good base, but the cinnamon over-powered everything else.
I would recommend leaving out the cinnamon. We liked it other than that. Our family likes spicy food, I do reccomend adding some chili powder, crushed red peppers, or anything with a kick to it.
Best Bresslin' Pasta Casserole Haiku: "Cinnamon no-no. I'm convinced it was 'teaspoons.' Otherwise would fail." So I made this as written, except there's no chance that it was supposed to call for that much cinnamon, so I reduced it to 1/2 tsp., and honestly, was OK w/ it. I did; however, find myself irritated w/ the spaghetti noodle inclusion and would've preferred all elbows instead. Fairly tasty casserole, but probably not one that I'd make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Bresslin' Pasta Casserole Done Cincinnati Style
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 251
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