- 5 1/4 cups uncooked elbow macaroni
- 2 1/2 pounds ground beef
- 2 large onions, chopped
- 3 large carrots, shredded
- 3 celery ribs, chopped
- 2 (28 ounce) cans Italian-style diced tomatoes, undrained
- 4 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon dried oregano
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmesan cheese
- Cook macaroni according to package directions. Meanwhile, in a Dutch oven or large kettle, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Drain macaroni; add macaroni and spinach to beef mixture. pour into two greased 3-qt. baking dishes. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.