6 cups pre-cooked spinach (squeeze to remove extra liquid)
4-6 cloves of garlic, chopped
1 onion, chopped
2 cans of tomato sauce
¼ to ½ cup heavy cream (depending on how creamy you want it)

In a large saucepan, sauté the garlic and onion together in Extra Virgin Olive Oil. Add some salt to bring out the flavor in the garlic and onion. Next, add in the two cans of tomato sauce. Let the sauce simmer on low to medium heat for about 15 minutes. Stir frequently.

Then, chop up the cooked spinach and add it to the tomato sauce in the saucepan. Keep the heat on low or medium. Let the spinach cook for about 15 minutes in the tomato sauce. Then add the heavy cream. Stir well.

Let it all cook together until some of the liquid goes away and the mixture thickens. Add salt and pepper as you like.

Put it into a serving dish, and serve hot. Or, you can make this into a casserole by pouring the creamed spinach into a casserole dish, then sprinkle cheese on top, and top with crushed bread crumbs.

Bake in the oven until cheese is melted.

Submitted by: Br. Anthony, O.S.B. (Benedictine Monk)