1 (10 oz.) pkg. Birds-Eye frozen chopped spinach
1 1/2 lb. ground beef
1 med. onion, chopped
2 tbsp. butter
1 (1 lb.) jar Ragu spaghetti sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 tsp. salt
Dash of pepper
1/2 lb. shell macaroni (La Rosa #22)
10 oz. shredded mozzarella cheese
1/2 c. soft bread crumbs (1 slice)
2 eggs, well beaten
1/4 c. Wesson oil

Cook spinach according to package directions. Drain; reserving liquid; add water to make 1 cup. Set aside. Saute onion in butter until tender. Add beef and brown lightly. To meat mixture, add the cup of liquid from spinach, the spaghetti sauce, tomato sauce, tomato paste, salt and pepper. Simmer for 10 minutes, uncovered.

Meanwhile, cook macaroni until tender. Combine cooked macaroni, spinach, cheese, bread crumbs, eggs and oil; mix well.

Spread half of the macaroni mixture in a buttered 9 x 13 x 2 inch pan. Top with half of meat sauce. Spread remaining macaroni over and top with meat sauce. Bake at 350 degrees for 30 minutes. Serves 12. Bake longer if frozen, 1-1 1/2 hours.