Creamy Spinach Penne

Ingredients

1/2 pound ground beef

1/2 jar of marinara sauce (depends on how much sauce you like)

1 clove garlic- crushed

8 ounces Whole Wheat Penne

1 recipe Creamed Spinach (recipe follows)*

1 package (2 cups) pre-shredded mozzarella cheese

Creamed Spinach

3 tablespoons butter

4 tablespoons flour

1 teaspoon salt

1 cup whole milk, cream or half and half

1/2 cup fat free sour cream

2 tablespoons butter

1/4 cup chopped onion

1/4 cup water

1 package chopped frozen spinach, thawed

Preparation

Preheat oven to 375

Brown ground beef in large skillet, 4-5 minutes. Stir in Marinara sauce and garlic

I made the creamed Spinach at the same time that the ground beef was browning, so not really more time, just a few more steps.

Spoon 1/2 meat sauce on bottom of 3-quart casserole dish. Arrange the Penne in an even layer on top of the sauce (no need to pre-boil the pasta, it will cook in the oven with the marinara sauce, but check the done-ness before toping with cheese in step 4), Pour the remaining meat sauce over the Penne. Spread the creamed spinach evenly over the top. Cover the baking dish with foil.

Bake the Penne until bubbling, 30 minutes. Remove the baking dish from the oven and carefully remove the aluminum foil and set aside. Scatter the mozzarella evenly over the top and re-cover the dish with the foil. Let rest until the cheese melts, 10 minutes. Serve warm.

Creamed Spinach

Melt 3 TBS butter in small saucepan, stir in flour and salt until creamed together, slowly add milk, increase the heat, stirring constantly with whisk until mixture is thick and smooth. Remove from heat and set aside.

Melt 2 TBS butter in med saucepan, add onions and cook until transparent. Add spinach and water to pan, lower the heat, stir until all warmed through, add white sauce and sour cream. Heat through