Southwestern Beef-And-Pasta Casserole - cooking recipe

Ingredients

1 lb mini penne pasta
1 lb lean ground beef
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 (16 ounce) jar salsa
1 (16 ounce) jar alfredo sauce
4 eggs
2 cups Mexican blend cheese, shredded
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon fresh parsley, chopped

Preparation

Preheat oven to 350 degrees.
Cook pasta according to package directions; drain.
Meanwhile, coat a 9-inch springform pan with cooking spray.
In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.
Stir in salsa; remove from heat.
In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.
In another bowl, toss spinach with 1/2 cup cheese.
To assemble, spoon half of pasta mixture, about 4 cups, into pan.
Sprinkle spinach mixture evenly over pasta.
Top with even layer of beef mixture.
Top with remaining pasta mixture.
Sprinkle with remaining 1/2 cup cheese.
Bake until hot in center and top is golden, about 1 hour.
Run sharp knife around edge of pan to loosen pasta.
Let stand 10 minutes.
Remove side of pan; sprinkle with parsley.