Ingredients
5-1/4 cups uncooked elbow macaroni2-1/2 pounds ground beef2 large onions, chopped3 large carrots, shredded3 celery ribs, chopped2 cans (28 ounces each) Italian diced tomatoes, undrained4 teaspoons salt1 teaspoon garlic powder1 teaspoon pepper1/2 teaspoon dried oregano2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 cup grated Parmesan cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
