Ingredients

　　One 10-ounce package frozen chopped spinach

　　1 tablespoon, plus 1/2 cup vegetable oil

　　1 1/2 pounds ground beef

　　1 medium onion, chopped

　　1 clove garlic, minced

　　One 15 1/2-ounce jar pasta sauce with mushrooms

　　One 8-ounce can tomato sauce

　　One 6-ounce can tomato paste

　　1/2 teaspoon salt

　　Pinch of pepper

　　1 8-ounce package seashell macaroni

　　1 cup shredded sharp cheese

　　1/2 cup breadcrumbs

　　2 eggs, well beaten

　　Cook the spinach according to package directions; drain, reserving the liquid and adding enough water to measure 1 cup; set aside. In a large, heavy pot, heat the 1 tablespoon of oil over medium heat. Brown the ground beef, onion, and garlic in the oil, stirring well to crumble the beef. Drain off the fat. Stir the spinach liquid, pasta sauce, tomato sauce, tomato paste, salt, and pepper into the meat mixture. Simmer for 10 minutes, then cover and set aside. Cook the macaroni according to package directions; drain and return the macaroni to the pot. Add the spinach, cheese, breadcrumbs, eggs, and the 1/2 cup of oil; stir gently to mix well. Spread the mixture evenly in a lightly greased 13 1/2 x 8 3/4-inch baking dish. Top with the meat sauce and bake at 350 degrees for 30 minutes.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.