This is a favorite dinner with my children. I use this recipe as a base and often add one or two of the following: chopped sweet red or green pepper, kernel corn, kidney beans, green beans, chopped carrot, fresh herbs and chopped parsley.
Cook pasta in large pot of boiling salted water until al dente, tender yet firm. Drain.
Meanwhile, in a large skillet or Dutch oven cook pork over medium heat until browned. Pour off fat.
Add onion and cook until tender. Add garlic, celery, mushrooms, oregano and basil.
Stir in tomato sauce. Simmer 10 minutes.
Stir in spinach, pasta and ¾ cup cheese and cook until cheese melts.
Add salt and pepper to taste. Sprinkle remaining cheese on top. Garnish with chopped Italian parsley. This dish may be prepared in advance, spooned into baking dish and reheated covered in 350ºF oven for 25 minutes or until heated through.
4 servings
