Normally you would want to use Ziti (tube shaped pasta) but when I buy pasta on sale, I just randomly choose some interesting shapes. You can use anything when making this dish:
1/2 cup onion, chopped fine
2 garlic cloves, minced
olive oil
1 lb ground beef
1 tablespoon fennel seed, crushed & chopped
1/2 box frozen chopped spinach, thawed and pureed
1 jar spaghetti sauce
1 box pasta, prepared to box directions (any kind you have in the pantry)
1 cup sour cream
1/2 cup parmesan cheese
3 cup shredded mozzarella, divided
1/2 teaspoon salt
1 teaspoon garlic powder
Saute onion & garlic in olive oil over medium heat. Add ground beef and brown. Drain and rinse beef and onions and garlic. Pour back into the pan, add fennel seed, pureed spinach and spaghetti sauce; heat through. Add pasta to sauce and mix well.
In a small bowl, mix sour cream, parmesan cheese and 1 cup mozzarella cheese, salt & garlic powder.
Pour half of pasta mixture into prepared casserole dish. Spread the sour cream/cheese mixture over the pasta and top with remaining pasta. Sprinkle the remaining 2 cups mozzarella on top. Bake at 350 degrees F for 30 minutes.***
or
Pour sour cream mixture into the pasta pot and stir well. Divide the mixture into two 8x8 casserole dishes (or pour into a 9x13 casserole dish), sprinkle the remaining 2 cups shredded mozzarella on top of each dish (1 cup on each). Bake at 350 degrees F for 30 minutes.***
To freeze: Instead of pouring the mixed pasta into the casserole dishes, pour them into two one-gallon food freezer storage bags. Divide the shredded mozzarella, 1 cup each, into separate food baggies and store together in the freezer. When you are ready to bake, thaw completely in the fridge overnight. Pour the pasta into an 8x8 casserole dish and sprinkle the top with the mozzarella cheese. Bake at 350 degrees F for 30 minutes until golden and bubbly.***
*** If the top starts to get too dark, cover with tin foil.
Yummy!
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