Italian Casserole

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2 lb ground beef

2 cups onion, finely chopped

2 cups celery, finely chopped

1 1/2 cups carrots, finely chopped

2 28 oz. cans Italian style tomatoes, chopped

1 can diced tomatoes, drained

1 1/2 tsp. oregano

1 tsp. pepper

1 tsp. garlic powder

24 oz. pasta of your choice

16 oz. frozen spinach

6 oz. parmesan cheese

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In large pot, brown ground beef; add onions, celery, carrots, and cook additional

5 minutes. Stir in tomatoes and spices. Bring to boil, lower heat and simmer 1 hr.

Cook macaroni (don't over cook--drain and set aside. When sauce is done,

stir in slightly thawed spinach and cooked pasta.

Put in three 9x12 casseroles and sprinkle with parmesan. Wrap and freeze.

Bake at 350 for 30-45 minutes or until bubbly. (Thaw before baking)

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