Macaroni and Spinach Casserole (Frugal Food Thursday)

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I was cleaning out my freezer in preparation for Frozen Food Month in March, when there are bound to be great sales on frozen food. I found some package of spinach (bought on sale with both Publix store coupons and manufacturer's coupons). I remembered a recipe from my mom for Macaroni and Spinach Casserole - the only way I'd eat spinach when I was a kid - so I thought I'd try it out again.

My mom compiled a cookbook of her recipes and gave copies to my sister, my sister-in-law, and me, so it was easy to find the recipe. But I made a few changes - I replaced her original tomato sauce with jarred Alfredo sauce, and I added garlic and pepper. And I changed the regular pasta to whole wheat pasta.

It was yummy!  I'm so glad I tried this recipe again.

MACARONI AND SPINACH CASSEROLE

1 box frozen chopped spinach
16 oz whole-wheat elbow macaroni
16 oz ricotta or cottage cheese
3 eggs, beaten
2/3 cup Parmesan cheese
2 tsp salt
2 tsp pepper
2 tsp garlic powder
1 15-oz jar Alfredo sauce


Preheat oven to 350 degrees. Cook spinach in the microwave according to package directions.  Drain and allow to cool.

Cook the macaroni according to package directions.  Drain and allow to cool.

In a large bowl, combine the spinach, ricotta or cottage cheese, eggs, Parmesan cheese, and spices.  Mix well.  Add the macaroni and toss until well combined.  Add the Alfredo sauce and mix until the pasta is coated in the sauce.

Pour the mixture into a baking dish and bake at 350 degrees for 20-25 minutes.  Allow to cool for 5 minutes before serving.

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