I made several changes to this, but it turned out delish! I used a mixture of crumbled Italian sausage/lean ground beef for the meat, added fresh mushrooms, subbed Italian blend cheese instead of jack, and added some crushed red pepper. Also, since I am not fond of egg noodles, I used regular pasta (cavitappi) cooked just under al dente. I have also made it with just the sausage (one pound only, Jimmy Dean Italian and it was plenty). It makes a LOT, and it's good enough for company. Served with Italian salad and garlic bread. Recommend!
To make ahead, bake as directed, cover, and freeze. Let thaw overnight in refrigerator. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.
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Bake: 30 Minutes
- 1 (8-oz.) package wide egg noodles
- 1 1/2 pounds ground beef
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (26-oz.) jar spaghetti sauce
- 1 teaspoon Italian seasoning
- 1 (10-oz.) package frozen chopped spinach, thawed and drained
- 2 cups (8 oz.) shredded Monterey Jack cheese
- 1 1/2 cups sour cream
- 1 large egg, lightly beaten
- 1 teaspoon garlic salt
- 1 1/2 cups (6 oz.) shredded Parmesan cheese
- 1. Cook noodles according to package directions; drain and set aside.
- 2. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
- 3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
- 4. Bake at 350° for 30 minutes or until bubbly and golden.
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