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.
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
How to Make It
Cook noodles according to package directions; drain and set aside.
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.
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.
Bake at 350° for 30 minutes or until bubbly and golden.
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!
We liked this a lot. I substituted reduced fat sour cream and reduced fat cheese to try and make it healthier and my husband didn't even notice. I'd call it a good, stick to your bones recipe, very filling.
This is delicious, just as written. The third time I made it I realized how much I like the bottom layer so decided to try a vegetarian option. I added sauteed mushrooms & zucchini to the noodle mixture w/ extra garlic and Italian cheese blend instead of the Monterey Jack. Really, really good!
I really liked this recipe. I have quite a bit frozen in the freezer right now. I have made this dish on several occassions and everyone has loved it. I like the convenience and everyone else likes the flavors. I am typically not a cream sauce type person and this dish works for me becuase of the different sauces. The only changes I made was to add a bit more garlic and some red pepper. Great dish!