Spinach Spaghetti

1 1/2 lbs ground beef

2 cloves of garlic, minced

salt, pepper

1 (26-oz.) can spaghetti sauce

2 tsp Italian seasoning

1 (10-oz.) pkg frozed chopped spinach, thawed and well-drained

2 cups shredded Monterey Jack

1 1/2 cups (12-oz.) sour cream

1 egg, beaten

1 tsp garlic salt

8 oz. wide egg noodles, cooked and drained

1 1/2 cups shredded parmesan

 

  1. In a large nonstick skillet add beef, garlic, salt and pepper. Cook, stirring to crumble beef until beef is browned, then drain off grease. Add in spaghetti sauce and Italian seasoning.
  2. In mixing bowl, add spinach, Monterey Jack, sour cream, egg and garlic salt. Stir to combine. Fold in cooked noodles.
  3. Spoon mixture into greased 13×9 dish. Sprinkle 1/2 the parmesan. Top with beef mixture, then the rest of the parmesan.
  4. Bake at 350 for 30 minutes or until bubbly or golden.