Cheesy Ground Beef and Spinach Casserole

serves 10-12

4 cups brown rice rotini

1 1/2 lbs ground beef

1 medium onion, chopped

2 ribs celery, chopped

2 tablespoons minced fresh garlic

2 teaspoons gf Italian seasoning

salt and black pepper to taste

1 28 ounce can diced tomatoes drained

1 (8 ounce) package fresh spinach chopped

2 cups grated Mozzerella cheese

2 cups grated cheddar cheese

2 cups gf white sauce

1 1/2 cups sour cream

preheat oven 350°F

Grease a 4 quart baking dish.

Cooke rotini until only half cooked. (rice pasta absorbs moisture from casserole)

In a large skillet brown the beef with Italian seasonings, then remove to plate and add the onions, garlic, and celery, until translucent; then add spinach and cook until just wilted. Season to taste with salt and pepper. Set aside.

Make your white sauce and while still warm stir in 1 cup each of the cheeses. Next stir in sour cream until combined evenly

In a large 4 quart casserole add rotini, ground beef, onion spinach mixture and drained tomatoes and stir to combine ingredients.

Pour cheese sauce over casserole ingredients and mix gently to coat ingredients.

Bake uncovered for about 45 minutes; remove from oven then sprinkle remaining grated cheese on top.

Return to oven and bake for about 5 minutes, or until the cheese has melted.

Let casserole sit 30 minutes to allow ingredients to set for ease of serving