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Beef Florentine (2/10/2006)


1 ½ Pounds ground Beef
1 small onion (chopped)
2 Cups uncooked Medium Egg noodles
2 cloves garlic, minced
1 tsp. Oregano
1 tsp. Italian Seasoning
1 tsp. Basil (or to taste)
½ tsp. Salt
½ tsp. Pepper
16 oz. Spaghetti Sauce (your favorite brand)
1 8 oz. Can tomato sauce
1 4 oz. Can sliced mushrooms
1 14.5 oz can Diced Tomatoes
1 10 oz. Package frozen chopped spinach, thawed and well drained (follow package
directions for thawing).
1 16 oz. Container Cottage Cheese
3-4 Tablespoons Parmesan Cheese
2 Cups Mozzarella Cheese (divided)

1. Bring a large pot of water to boil. Add a little salt to water. Add pasta, and cook for 8-10 minutes or until al dente: drain.
2. Preheat oven to 350 degrees F (175 degrees C). Spray bottom of casserole dish with cooking spray.
3. In a skillet over medium heat, crumble ground beef, add onion, garlic, oregano, Italian seasoning, basil, salt & pepper. Brown and drain. Stir in Spaghetti sauce, mushrooms, diced tomato and tomato sauce. Stir and let simmer for 15-30 minutes. Mix in noodles with meat sauce mixture.
4. In a medium bowl, combine spinach (I only used about ¾ of the package), cottage cheese and Parmesan cheese. Spread half of noodle mixture into bottom of a large casserole dish (9 x 13), Layer with spinach mixture, then, sprinkle 1 cup of mozzarella cheese over spinach mixture, then cover with remaining noodle mixture.
5. Bake in preheated oven for 20-25 minutes. Cover with remaining 1 cup of mozzarella cheese, and continue baking for 10-15 minutes, or until cheese is melted.
6. Let rest for 3-5 minutes and serve.

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