Sicilian Beef & Vegetable Casserole Recipe
Ingredients
| Salad oil | 1 Tablespoon | |
| Lean ground beef | 1 1/2 Pound | |
| 4 medium-size carrots, diced | ||
| Onion | 1 Large, chopped | |
| Mushrooms | 1/4 pound, sliced | |
| Tomato Paste | 2 Can (10oz) | |
| Tomatoes | 1 Can (10oz) | |
| 2/3 cup dry sherry or water | ||
| 1 1/2 teaspoons each salt, sugar, dry basil, and oregano leaves | ||
| 1/2 teaspoon each pepper and garlic powder | ||
| 6 ounces elbow macaroni or other medium-size fancy-shaped pasta | ||
| Boiling salted water | ||
| Frozen chopped spinach package | 1 , drained | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
Directions
In a wide frying pan over medium heat, add oil.
When oil is hot, add beef and cook until browned and crumbly.
Remove with a slotted spoon and transfer to a Dutch oven or 3-quart pan.
To pan drippings, add carrots, onion, and mushrooms; cook, stirring occasionally, for 5 minutes.
Add to meat along with tomato paste, tomatoes and their liquid (break up tomatoes with a spoon), sherry, salt, sugar, basil, oregano, pepper, and garlic powder.
Reduce heat and simmer, uncovered, for 30 minutes.
Meanwhile, following package directions, cook pasta in a large kettle of boiling salted water until al dente; drain and combine with spinach.
Place half the pasta mixture in a greased 9 by 13-inch baking pan; top with half the meat sauce and 1/2 cup of the cheese.
Repeat layers, sprinkling remaining 1 cup cheese on top.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 375° oven for 30 to 40 minutes or until heated through.
When oil is hot, add beef and cook until browned and crumbly.
Remove with a slotted spoon and transfer to a Dutch oven or 3-quart pan.
To pan drippings, add carrots, onion, and mushrooms; cook, stirring occasionally, for 5 minutes.
Add to meat along with tomato paste, tomatoes and their liquid (break up tomatoes with a spoon), sherry, salt, sugar, basil, oregano, pepper, and garlic powder.
Reduce heat and simmer, uncovered, for 30 minutes.
Meanwhile, following package directions, cook pasta in a large kettle of boiling salted water until al dente; drain and combine with spinach.
Place half the pasta mixture in a greased 9 by 13-inch baking pan; top with half the meat sauce and 1/2 cup of the cheese.
Repeat layers, sprinkling remaining 1 cup cheese on top.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 375° oven for 30 to 40 minutes or until heated through.
Chef
